One of my favorite vegan bloggers recently posted a recipe for "injecting" a Tofutti Cream Cheese mixture into cupcakes. Imagine my surprise when a quick bit of research revealed two aspects of the product that anyone buying or consuming same should consider. Here's a list of the ingredients:
So (1) it's basically a lot of trans-fat with a little tofu and miscellaneous processed chemicals/substances. But, what's wrong with trans fats?
...and (2) (from the recipe): 1/2 container = 20 grams of fat and 1/4 cup vegan margarine: 4 TBLs fat = 48 grams of fat. Total: 68 grams of fat. Doesn't take into account the possible added fat in making the cupcakes (which could have been made fat free).
In any case, whatta concept... two ways to insult your cardiovascular system and invite heart disease: trans-fat and a lot of fat.
As an alternative for use in an otherwise creative approach to cupcakes, here's a post I made a year ago with a fine recipe from Bryanna Clark Grogan for a vegan cream cheese substitute. People might want to give it a try... no trans-fat, significantly less fat overall, and all the ingredients are easy to pronounce --- definitely much more heart-healthy (and, btw, cheaper!) than using the abusive Tofutti Cream Cheese.