Come on, try it, you'll like it.....
Chocolate Chipotle Cupcake:
1 cup soy milk
1 teaspoon apple cider vinegar3/4 cup granulated sugar
1/3 cup canola oil
1 1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder, Dutch processed
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3 chipotle peppers, seeded and minced (I used chipotles in adobo sauce)
Directions:1. Preheat oven to 350 degrees and line muffin pan with paper or foil liners.
2. Whisk together soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract to the soy milk mixture and beat till foamy. Stir in chipotle peppers. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat till no large lumps remain.
3. Pour into liners, filling three quarters of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to cooling rack and let cool completely.
1 pkg Mori-Nu silken firm tofu
8 oz soy cream cheese
1/2 cup persian lime juice
2 teaspoon grated lime zest
2 pkgs Mori-Nu Mates vanilla pudding mix
1 tablespoon liquid sweetener (I used maple syrup)
Drain water from the tofu. In a food processor blend tofu and lime juice until creamy and smooth - about a minute or so. Add the rest of the ingredients, and blend again until smooth - for about 3 minutes. Allow to chill 2-3 hours or until firm.
Lime Cream Cheese Frosting:
8 tablespoons margarine, softened
8 ounces Tofutti Cream Cheese
2 tablespoons lime juice
1 teaspoon lime zest
4 to 5 cups confectioners sugar
Cream together butter, cream cheese, lime juice and zest with an electric mixer. Add 4 cups confectioners sugar one cup at a time and continue beating. If frosting is too thin add more confectioners sugar, one tablespoon at a time until proper consistency is reached.
