This is a slightly different version of the Japanese style vegan tofu cupcake I introduced a couple of days ago. It will give you an idea of how to play on that idea!
INGREDIENTS: For about 16 cakes
-Tofu (kinu tofu): 180 g
-Sugar (of your choice): 80 g
-Soy milk: 3 tablespoons
-Lemon juice: 1 tablespoon
-Olive oil: 2 tablespoons
-Flour (use chestnut flour if you are wheat allergic): 160 g
-Baking powder: 2 teaspoons
-Grated lemon skin: 1 whole lemon
-Dried English tea leaves, finely chopped ( the contents of 1 tea bag is adequate)
-Mix flour and baking powder well.
Mix soy milk and lemon juice separately and and set apart.
-In a large bowl drop in the tofu and sugar. Mix well until you obtain a smooth paste. Add the soy milk, lemon juice and olive oil. Mix the lot thoroughly with a whisker.
-Add the all flour and baking powder mixture and mix in with a spatula until floury lumps have disappeared, but don’t mix too much!
-Pour mixture into cups and sprinkle them with grated lemon skin and dried tea.
-Bake inside oven for 16 minutes at 190 degrees Celsius.
If you make mini cupcakes, 12 minutes should sufficient.
keep looking at the colour of your cupcakes!