Hi, I am Joana. Today, I will show you a way to prepare moist macrobiotic tofu cupcakes recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Moist Macrobiotic Tofu Cupcakes Recipe
Moist Macrobiotic Tofu Cupcakes is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Moist Macrobiotic Tofu Cupcakes is something which I’ve loved my entire life. They are nice and they look fantastic.
To be with this particular recipe, we have to prepare a few components. You can cook moist macrobiotic tofu cupcakes using 5 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Moist Macrobiotic Tofu Cupcakes:
- Make ready 200 grams Silken tofu
- Prepare 50 grams Maple syrup
- Take 100 grams Superfine whole wheat flour (or cake/all purpose flour)
- Take 1 tbsp Baking powder (aluminum free)
- Make ready 1 tbsp Vegetable oil (variety that doesn’t have a strong taste)
Instructions to make Moist Macrobiotic Tofu Cupcakes:
- Mix together all the ingredients, except for the flours. This process is much easier if you use a food processor (no need to drain the tofu.)
- Add the flours and mix well, but don’t knead.
- Pour the batter into moulds and bake for 25-30 minutes at 180℃, and they’re done.
- Add cocoa powder, matcha, raisins or black tea to the batter for a tasty twist. I added black tea to the ones pictured right.
So that is going to wrap this up for this special dish moist macrobiotic tofu cupcakes recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
