Dessert

Tofu black bottom cupcakes is for Dessert.

Tofu black bottom cupcakes takes 15 minutes to prepare.

Tofu black bottom cupcakes takes 30 minutes to cook.

Tofu black bottom cupcakes makes 16 servings.

The ingredients for Tofu black bottom cupcakes are:

Cake:
1 cup splenda for baking
1 cup sugar
1 cup flour
3/4 cup whole wheat flour
3/4 cup cocoa powder
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt (very important)


1 tbsp vanilla extract
1 box silken tofu
1/2 cup water

Cream cheese filling:
1 8 oz pkg fat free cream cheese, softened
1/4 cup egg beaters
dash salt
1/2 pkg dark chocolate chips

Here is how you make Tofu black bottom cupcakes:

Cake:Mix all the dry ingredients, add vanilla and tofu. Blend well. Batter will be thick. Add water to thin until it is the consistency of cake batter. Pour 1/3 cup of batter into foil cupcake tins, about 16. Make sure to use the foil kind (take the paper out) because cake will stick. Set aside and work on the cream cheese filling.Cream cheese:Blend together cream cheese, egg beaters, and salt until creamy. Stir in chocolate chips. Put in 1 tbsp of cream cheese into each cupcake. Bake for 30 min at 350 degrees, and let cool out of the oven for 10 minutes. Enjoy!Number of Servings: 16Recipe submitted by SparkPeople user DREHUD.

The nutritional information for Tofu black bottom cupcakes is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 208.4

• Total Fat: 2.3 g
• Cholesterol: 2.7 mg
• Sodium: 412.6 mg
• Total Carbs: 40.2 g
• Dietary Fiber: 2.4 g
• Protein: 6.5 g