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Rosewater Cupcakes - TastyPlanner.com
rosewater cupcakes – these are low-fat
Recipe Source: Have Cake Will Travel
1/2 cup blended silken tofu
2/3 cup plain soymilk
1/4 cup unsweetened applesauce
3 tbsp vegental oil
3/4 cup granulated sugar
1 tbsp rose water
pinch ground cardamom
1/2 cup all-purpose flour
3/4 cup whole-wheat pastry flour
2 tbsp cornstarch
3/4 tsp baking powder
1/2 tsp baking soad
1/4 tsp fine sea salt
Preheat oven to 350f.
Line a standard muffin tin with paper liners.
In a large bowl, whisk together tofu, soymilk, applesauce, oil, sugar and rosewater.
Sift in flours, cardamom, cornstarch, baking powder, baking soda and salt.
Fold dry ingredients into wet, being careful not to over mix.
Divide into prepared cups.
Bake 22-24 minutes, until a toothpick inserted in the center comes out clean.
Let cool on a wire rack.
Frost with cream cheese frosting once the cupcakes are coompletely cooled.
- Times saved to recipe box: 3
- Times Recommended: 0
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