Nutritional Info

Nutrition Facts

Serving Size 1 (27g)

Calories 51
Calories from Fat 20 (40%)
Amount Per Serving %DIV
Total Fat 2.2g 3%
Saturated Fat 0.7g 4%
Monounsaturated Fat 1.2g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 0.5mg 0%
Sodium 112.6mg 5%
Potassium 61mg 1%
Total Carbohydrate 5.7g 2%
Dietary Fiber 1g 4%
Sugars 1.7g
Protein 1.4g 3%

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Cream Stuffed Cookie Cupcakes

Source: Vegan Recipes
Recipe Description
Cream-Stuffed Cookie Cupcakes
Prep time
20 min
Cook time
18 min
Ready In
38 min

Ingredients

Serves Tool

Serves To:USMetric
2 Teaspoon(t)  baking powder
1/4 Teaspoon(t)  fine sea salt
2 Tablespoon(T)  unsweetened cocoa powder
1/2 Cup(c)  whole wheat pastry flour
22   cream stuffed cookies, such as oreo, blended into fine crumbs, plus 12 whole cookies for decoration
1 Teaspoon(t)  pure vanilla extract
1/2 Cup(c)  raw sugar
3/4 Cup(c)  plain soy milk
2 Tablespoon(T)  non dairy butter, softened
3 1/2 Ounce(oz)  soft tofu, drained

Preparation

Additional notes

Preheat the oven to 350°F (180°C, or gas mark 4). Line a standard muffin tin with 12 paper liners. Blend the tofu, butter, milk, sugar, and vanilla until perfectly smooth, using an immersion blender or in a regular blender. In a large-size bowl, whisk together the cookie crumbs, flour, cocoa, salt, and baking powder. Fold the wet ingredients into the dry, being careful not to overmix. Divide the batter equally among the prepared cupcake liners. Place a whole cookie flat on top of each cupcake. Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. Let cool on a wire rack before serving... Yield: 12 cupcakes

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