Cuppa Mudcakes
- ½ package silken tofu
- ½ cup brown sugar
- ⅓ cup vegan margarine
- ⅓ cup cocoa
- 1 teaspoon vanilla extract
- ¾ cup all purpose, unbleached flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- VEGAN CHOCOLATE ICING
- ½ cup margarine
- ⅔ cup cocoa powder
- 2 cups powdered sugar
- ⅓ cup dairy-free milk beverage
- 1 teaspoon vanilla extract
- TO DECORATE
- Chocolate Icing
- 1 cup Oreo cookie crumbs
- Fruit leather
- Ju-jubes
- Licorice
- Gummy worms or fruit leather “squiggles”
- (What ever else you have on hand to get creative with, have fun!)
- Mudcakes:
- Line a muffin tin with papers.
- Preheat the oven to 350ºF.
- Sift the flour, baking powder and salt and set aside.
- In the bowl of a food processor or electric mixer, cream the tofu then add the vanilla.
- In a saucepan, melt the margarine and add the brown sugar. Once everything is melted, whisk in the cocoa, until it’s smooth and thick.
- Add the chocolate to the tofu mixture; blending well.
- Mix in the sifted flour, salt and baking powder until just combined.
- Pour by tablespoon fulls into the prepared muffin tins and bake for about 18 minutes or until the muffins are puffed and spring back when touched.
- Cool on a rack completely prior to icing.
- Makes 6.
- Icing:
- Melt the margarine in a small bowl, I microwave it.
- Transfer to a mixing bowl and add cocoa and stir well.
- Add powdered sugar and soy milk, then beat on medium for about a minute, or until it’s a spreadable consistency.
- Stir in the vanilla extract.
- To decorate:
- Top the cupcakes with the chocolate icing and dip them into the Oreo crumbs.
- Slice the ju-jubes into crescents and other petal shapes or use a cookie cutter for the fruit leather to create other garden-esq shapes.
- Stick the worms in and out of the Oreo “dirt”.
- Think garden and have fun!
Recipe by Go Dairy Free at https://www.godairyfree.org/?p=163310
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