Elmo's Healthy Hummingbird cupcakes
The vegan frosting recipe sounds great but we weren't able to pick up the tofu cream cheese this afternoon, so regular cream cheese will be substituted.
Ingredients
Makes 8-10 servings
Dry Bowl
1 cup unbleached all-purpose flour, or spelt flour
1/4 cup whole wheat pastry flour
1 tspn ground cinnamon
1/2 tspn baking powder
1/4 tspn salt
Wet Bowl
1 ripe banana, mashed
1/2 cup crushed pineapple, with juice
2/3 cup organic granulated cane sugar
1/4 cup canola oil
1/3 cup apple sauce
1 tspn vanilla extract
1/2 cup walnuts, finely chopped
Frosting
1 container tofu cream cheese (or non-dairy cream cheese)
1/2 cup soy margarine
2 cups powdered sugar
1 tsp vanilla extract
1 1/2 tsp lemon juice
Directions
Preheat the oven to 350° F. Line a muffin tin with paper liners, or spray with nonstick spray.
In a large bowl, sift together the flours, baking powder, cinnamon, and salt; set aside.
In a separate bowl, mash the banana with the pineapple, then whisk in the sugar, oil, and vanilla until completely incorporated and relatively smooth. Fold in walnuts.
Gently mix the wet bowl into the dry bowl, stirring until just combined. Pour batter in muffin tin lines with paper liners.
Bake for 25 minutes, until a tooth pick is inserted and comes out clean.
Cool on baking rack and ice with icing and sprinkle with walnut pieces.
Frosting Preparation:
Combine the cream cheese and margarine. Slowly add the powdered sugar, then vanilla and lemon juice. Do not overbeat frosting; tofu cream cheese softens easily.
Makes 8-10 servings
Dry Bowl
1 cup unbleached all-purpose flour, or spelt flour
1/4 cup whole wheat pastry flour
1 tspn ground cinnamon
1/2 tspn baking powder
1/4 tspn salt
Wet Bowl
1 ripe banana, mashed
1/2 cup crushed pineapple, with juice
2/3 cup organic granulated cane sugar
1/4 cup canola oil
1/3 cup apple sauce
1 tspn vanilla extract
1/2 cup walnuts, finely chopped
Frosting
1 container tofu cream cheese (or non-dairy cream cheese)
1/2 cup soy margarine
2 cups powdered sugar
1 tsp vanilla extract
1 1/2 tsp lemon juice
Directions
Preheat the oven to 350° F. Line a muffin tin with paper liners, or spray with nonstick spray.
In a large bowl, sift together the flours, baking powder, cinnamon, and salt; set aside.
In a separate bowl, mash the banana with the pineapple, then whisk in the sugar, oil, and vanilla until completely incorporated and relatively smooth. Fold in walnuts.
Gently mix the wet bowl into the dry bowl, stirring until just combined. Pour batter in muffin tin lines with paper liners.
Bake for 25 minutes, until a tooth pick is inserted and comes out clean.
Cool on baking rack and ice with icing and sprinkle with walnut pieces.
Frosting Preparation:
Combine the cream cheese and margarine. Slowly add the powdered sugar, then vanilla and lemon juice. Do not overbeat frosting; tofu cream cheese softens easily.
