WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Wednesday, December 5, 2012

Nofu Cupcakes, Who Says Tofu/Nofu is Gross?

With Hostess all over the news these days, and it is approaching a year of Project Elimination and stabilizing Abby, Twinkies have been on our minds!

So, we made a yellow cupcake and filled it with a creme filling. Not exactly the same, but we had chickpea tofu(nofu) that needed to be used this week and Twinkies are usually made out of a sponge cake and I wasn't sure a sponge cake recipe could handle the nofu, but a basic yellow cake from a texture standpoint can actually benefit and adds moisture.

Dry Ingredients:
1 cup plus 1 tablespoon gluten free all purpose flour
1/2 cup sugar(Domino or C&H)
1 1/2 teaspoon baking powder(Hains)
1/2 teaspoon baking soda
1/2 teaspoon guar gum(You can skip using guar gum when you use nofu/tofu, tofu is often used to replace eggs and has a binding effect, for the sake of a"better" texture it helps, but still fine without. I skipped it, and they were fine.)
1/4 teaspoon salt

Place all of the ingredients above into bowl and mix well, set aside.

Place following ingredients in blender and blend well
1/4 cup grapeseed oil
1/2 cup coconut sour cream
1/2 cup chickpea nofu
2 eggs (or equivalent of Ener-G egg replacer or egg replacers)
1 teaspoon vanilla extract(homemade to avoid corn)

(NOTE: A non tofu/nofu version of liquid ingredients posted below)

Pour blended ingredients into the bowl of dry ingredients you have set aside. Mix until blended.

Bake at 350 for 15-18 minutes. Makes either a single 8 inch round cake or aprox 12 cupcakes. You can use a fancy "cupcake corer"(about 3 bucks) or just use a knife and cut the center out from the top.

4 large egg whites

1 Cup granulated sugar(Domino's)

1 pinch of salt

1 tsp vanilla essence

Place all ingredients except the vanilla essence into a glass pyrex or metal bowl which you can place over a pot of simmering water. (I use a thick glass pyrex)

{You could use a double boiler here instead}

Whisk the egg white mixture constantly over simmering water until the sugar dissolves and the mixture is hot to the touch. {It takes around 5 minutes}. I admit, I have not mixed it continuously in the past and it still turned out, not sure if luck.. regardless, if you stop for a second to answer the phone don't panic just start stirring again.

Pour the mixture into a bigger bowl and beat with an electric mixer for 3 minutes. {Add the vanilla while beating}. After 3 minutes, the mixture will be firm and fluffy.

This will "air dry" and get firmer and drier- so if you plan to pipe it do it as soon as you are done whipping it. I do keep a tub at times in the fridge because it makes a great nofu butter and "fluff" sandwich :-) If you need a topping that gets "harder" try making it with 3 egg whites instead. We find as long as I whip it enough it firms up fine with 4 whites.(DO NOT use egg whites from a carton- they do NOT work in this recipes! I learned the hard way!)

Gluten Free Yellow Cake Mix for the Pantry-

Dry mix (makes 1 round cake or 12 cupcakes. Double for layered cake or 9 x13)
1 cup plus 1 tablespoon gluten free all purpose flour
1/2 cup sugar(Domino or C&H)
1 1/2 teaspoon baking powder(Hains)
1/2 teaspoon baking soda
1/2 teaspoon guar gum
1/4 teaspoon salt

On sticker to place on dry mix package-
Preheat oven to 350 For cupcakes bake 15-18 minutes. For round 18-22(or until knife inserted into middle comes out clean)
1/4 cup grapeseed oil
3/4 cup coconut milk (I like fullfat)
2 eggs (or equivalent of Ener-G egg replacer or egg replacers in Notes below!)
1 teaspoon vanilla extract(homemade corn-free)


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