tofu cream cupcakes

When I decided to make these cupcakes, I wanted to make a very light, yet creamy cream topping. I usually use coconut cream or black beans, but I wanted to try something different. I used tofu to make this yummy vanilla cream. Tofu sometimes has a strong taste in creams, but in this cream you won't even notice it!

For the Muffins

• 1/2 cup buckwheat flour

• 1/3 cup whole wheat flour

• 1/3 cup olive oil or melted coconut oil

• 1/3 cup almond milk

• 1/4 cup rye flour

• 1/4 cup flax meal

• 1/4 cup maple syrup

• 1/4 cup water

• 1 tbsp. apple cider vinegar

• 1 tsp. baking soda

• 1 tsp. vanilla powder

• sprinkle of salt

Method
1. Preheat the oven to 350F. 

2. Combine all the dry ingredients in a large mixing bowl.

3. Combine the wet ingredients in a separate bowl.

4. Gradually stir the wet ingredients into the dry ones.

5. When everything is well combined, equally fill approx. 8 cupcake molds.

6. Bake for about 20 to 30 minutes.

Let the muffins cool, before you top them with the cream!

For the Cream

• 6 1/2 oz. firm tofu

• 1 medium banana

• 1 tsp. almond butter

• 1 oz. cashews

• 1 tsp. vanilla extract

• 1/2 tsp. cinnamon

• 1/2 tsp. cardamom 

Method
Combine all the ingredients in a high-speed blender and blend until smooth.

Decorate your muffins using a piping bag. You can also use a butter knife to nicely spread the cream.