Nathan loves coffee-flavored things, so these were perfect. The creamy filling is an espresso pastry creme made from silk tofu, instant coffee, vanilla, and some other stuff. The cupcakes themselves were flavored with two tablespoons of instant coffee powder. I drizzled the cakes with Quick Melty Ganache (also from the cupcake book) and dusted them with cocoa powder.
They were a huge hit. No one at the party was vegan, or even vegetarian. When I told them the cupcakes were made with tofu, they couldn't believe it. I also used whole wheat pastry flour in place of the recommended all-purpose, and no one could taste a difference.
LOL I love putting tofu into vegan desserts and then surprising people!
ReplyDeleteYour friend is so lucky to have you!
I don’t think you’re weird at all for not liking brownies as a kid. I never liked cupcakes until about a year ago! And I still hate candy—starbursts, sweet tarts, skittles, that kind of stuff. I do, however, love chocolate ;o)… always have, probably always will.
ReplyDeleteThey are so gorgeous. And it's amazing how healthy (okay, not healthy: less unhealthy and more nutritious) a cupcake can be!
ReplyDeleteOh my gosh, they're SO cute!
ReplyDeleteLovely vegan cappuccino cupcakes! Such a great recipe, nice!
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