1 cup butter, room temp (we like Earth Balance sticks)
1/2 cup confectioner's sugar
1 tsp pure vanilla extract
1 1/2 cups flour
3 T rice flour or cornstarch
1/4 tsp salt
Yield: 36 cups
Grease the mini cupcake pans. Cream the butter and sugar in a mixer until smooth and fluffy. Mix in the vanilla.
In a separate bowl, combine the flour, rice flour/cornstarch, and salt. Add to the butter mixture and beat until it forms into a ball of dough. Divide the dough into the 36 cups (a little less than 1T of dough per cup). Use your fingers or a dough tamper to shape the dough into cups.
Bake for 20 min at 325degF. Cool before removing the shortbread from the pans.
Chocolate Mousse Ingredients
1/2 pkg firm tofu (refrigerated kind that's packed in water)
2 T maple syrup
1/4 tsp pure vanilla extract
3/4 cup chocolate chips
Yield: Enough to fill 36 cups with some leftover for eating
Beat the tofu in a food processor until completely smooth. Add the maple syrup and vanilla extract. Melt the chocolate chips in a double boiler. Add the melted chocolate to the tofu and process until completely combined. Pipe the mousse into the cooled cups using a 1M star tip. Garnish with fresh raspberries. Eat the rest of the mousse with a spoon, your fingers, or just piping it directly into your mouth. Be fat and happy.