Good-For-You Carrot Cupcakes Recipe
These good for you carrot cupcakes are made with tofu and wheat flour. Moist and soft when baked these carrot cupcakes are flavored with lemon juice and cinnamon with a dash of vanilla. With added shredded carrots and walnuts, the cood for you carrot cupcakes can be stored in the fridge.
Ingredients
2 eggs
1 cup honey
1/2 cup cooking oil
8 ounces fresh bean curd (tofu), drained
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons lemon juice
2 teaspoons vanilla
2 cups whole wheat flour
1 cup finely shredded carrot
1 cup chopped walnuts
1 recipe cream cheese frosting
Directions
In a blender container or a food processor bowl combine the eggs, honey, oil, bean curd, baking soda, cinnamon, lemon juice, and vanilla.
Cover and blend or process till smooth.
Pour the mixture into a large mixing bowl.
Beat in the whole wheat flour and carrot.
Stir in the walnuts.
Grease 2 1/2 inch muffin pans or line with paper bake cups; fill 3/4 full.
Bake in a 325° oven about 20 minutes or till done.
Cool thoroughly on a wire rack.
Spread with Cream Cheese Frosting.
For a decorative frosting, use a cake comb to spread.
Store cupcakes, covered, in refrigerator.
Cover and blend or process till smooth.
Pour the mixture into a large mixing bowl.
Beat in the whole wheat flour and carrot.
Stir in the walnuts.
Grease 2 1/2 inch muffin pans or line with paper bake cups; fill 3/4 full.
Bake in a 325° oven about 20 minutes or till done.
Cool thoroughly on a wire rack.
Spread with Cream Cheese Frosting.
For a decorative frosting, use a cake comb to spread.
Store cupcakes, covered, in refrigerator.
