Monday, February 4, 2008

Me, Teaching... Now THAT's Scary!

As of this Wednesday, I'll be able to say I taught a class! Granted, it's a group of 30 or so of my mom's co-workers, but still, it's a class! I've spent the past month or so prepping all my notes, baking test batches of stuff, and taking photos, and it will all come down to one hour. Hopefully, I'm able to keep my mouth shut enough to get through all my information without going over my time limit, I mean these people at Exxon do have oil to ship!

I want to thank my mom for giving me the opportunity though, since it's giving me a great sense of accomplishment in my daily activities! Plus, it gives me a great chance to play around in the kitchen... I have mini-muffin versions of these two recipes going in, some silver-dollar sized versions of these cookies, and the cupcakes and frosting that I'm posting today all packaged up and ready to go!

Anyways, enjoy these delicious, tiny, and healthy mini-cupcakes, which are a great, tofu-nated variation on the red velvet cake I've made before for my sister. The frosting for these is particularly delicious, it isn't too sweet, or thick (it's actually easiest to dip the cupcakes into a bowl of it rather than spread it overtop). In fact, I could probably eat it (without the butter, for my own messed up health reasons) as a pudding! If you don't care for the strictly caffeinated espresso flavour that this particular frosting gives, feel free to try this nutty frosting out instead. It uses the same base, but is a little thicker.

Red Velvet Puffs with Espresso Frosting
Serves 24
2 ¾ oz soft tofu
½ tbsp vanilla extract
¼ cup sugar
¼ cup Splenda Granular
2 tbsp shortening
2 tbsp apple butter
1 ½ tbsp cocoa
1 ½ tbsp red food colouring
2 tbsp hot water
¾ cup flour
½ cup whole-wheat flour
1/3 cup low-fat sour cream
4 tbsp 1% milk
½ tbsp cider vinegar
1 tsp baking soda
2 oz soft tofu
2 tbsp fat-free cream cheese
1 oz butter, softened
1 tsp instant espresso powder (or to taste)
3 tbsp powdered sugar
1 tbsp raw sugar

  1. Preheat oven to 350F, grease 24 mini-muffin cups.
  2. Puree tofu and vanilla extract, set aside.
  3. Cream sugar, Splenda, shortening and apple butter.
  4. Add tofu puree and blend well.
  5. Make a paste of the cocoa, food colouring, and hot water, add to above mixture.
  6. Combine flours in another small bowl, as well as combining sour cream and milk in yet another bowl.
  7. Add flour and sour cream mixtures, alternating, to form a smooth batter.
  8. Combine vinegar and baking soda, quickly fold into batter.
  9. Portion cupcakes into prepared tins.
  10. Bake 15 minutes and turn out immediately onto wire racks to cool completely.
  11. In a food processor or blender, puree tofu, cream cheese, butter, espresso powder and powdered sugar until smooth and fluffy.
  12. Ice cupcakes, and decorate each with a sprinkle of the raw sugar.
  13. Keep in the refrigerator until serving.

Amount Per Serving
Calories: 64.1
Total Fat: 2.2 g
Cholesterol: 2.7 mg
Sodium: 13.5 mg
Total Carbs: 9.9 g
Dietary Fiber: 0.6 g
Protein: 1.6 g

1 comment :

Thanks for the feedback!