Recipe
Rice DREAM™ Cupcakes with Chocolate Frosting
Ingredients
| 1 1/4 cups | whole wheat pastry flour |
| 1/2 cup | canola oil or oleic safflower oil |
| 1 cup | unbleached wheat flour |
| 3/4 cups | Rice Dream® classic original or Rice Dream® Classic Vanilla |
| 1 tbsp | Hain Pure Foods® baking powder |
| 2/3 cups | maple syrup (use 1/2 cup syrup and 1 cup RICE DREAM® Classic Original for a less sweet cupcake) |
| 1/4 tbsp | sea salt |
| 1 tsp | vanilla extract |
| 3 ounces | tofu or 2 beaten eggs |
Directions
- Preheat oven to 375° F.
- In a mixing bowl, sift together all dry ingredients.
- In a separate bowl, combine all wet ingredients. If using tofu, puree in blender with RICE DREAM Classic before mixing with other ingredients.
- Add wet ingredients to dry ingredients.
- Oil muffin tin or line with cupcake papers and spoon batter into cups, about 2/3 full.
- Bake for 25 minutes or until tops are golden brown.
- Remove from oven and let cool completely. Frost with RICE DREAM Chocolate Frosting.
Variation: To make a cake, pour batter into an oiled 9 inch round cake pan. Bake for 30 -35 minutes, or until top is golden brown. Frost with RICE DREAM® Chocolate Frosting.