Ginger spice and everything nice, these vegan cupcakes combine the fall flavors of vanilla, cinnamon, ginger and clove for a deliciously festive treat.
Servings
12 - 14 cupcakes
Prep Time
15 Min
Cook Time
20 Min
Cooking Directions
In a food processor, purée tofu, vanilla and oil until smooth.
Once combined, add dry ingredients and pulse a few times.
With a spatula, scrape sides and bottom of food processor. Pulse a few times more.
In a cupcake pan lined with wrappers, scoop in batter and bake for 20 min. or until done.
Once done, let cupcakes cool in pan. When they have cooled, top with desired frosting and serve.