Rum Raisin Cupcakes with Tofu Frosting

Rum Raisin Cupcakes with Tofu Frosting

An odd cupcake combination, I know, but these babies are absolutely delicious! I could eat them all day!

Vegan

Ingredients (Yields 8 Cupcakes):

Cupcake

• 1 1/2 Cups Whole Wheat Pastry Flour
• 1 Cup Stevia in the Raw
• 1/2 Cup Raisins
• 1 3/4 Tsp Baking Soda
• 3 Tsp Rum Extract
• 2 Neat Eggs (2 Tbs Neat Egg + 4 Tbs Water)
• 1/2 Cup Unsweetened Vanilla Almond Milk
• 1/2 Cup Melted Earth Balance Vegan Buttery Sticks

Tofu Frosting

• 255 Grams Silken Tofu (Half of a Full-Sized Package)
• 1/2 Cup Stevia in the Raw
• 2 Tsp Vanilla Extract
• 1 Tsp Cinnamon

Instructions:

Cupcake

Combine all of the dry ingredients in one bowl and all the wet ingredients in another. Blend the wet ingredients together until smooth and thoroughly combined, then add to dry ingredients. Mix together until thoroughly blended, then spoon into a muffin/cupcake tin. Place onto the bottom rack in an oven that has been preheated to 350 degrees. Bake for 20-25 minutes, or until you can press on the top of the cakes and they bounce back. Remove from the oven and place onto an uncovered plate inside the refrigerator for cooling. Do not place into the freezer.

Tofu Frosting

Combine tofu, stevia, vanilla extract, and cinnamon into a bullet, processor, or blender and blend until smooth. Spoon into a piping bag or a ziplock bag for piping onto the cupcakes.

Final Step

Once cupcakes are cool to the touch, remove from the refrigerator and pipe the tofu frosting onto each cupcake.