These are perfect little, squatty, tasty, cute cupcakes. The outside is crispy, slightly sticky with lemon cake goodness on the inside. They are easy to make and once frosted, gone in seconds!
- 1 C soft Silken tofu
- 4 heaping tsp egg replacer powder mixed with 10 Tbs water
- 3/4 C granulated sugar
- 2 Tbs lemon juice
- Rind of 1 lemon, grated
- 1/2 C flour
- 1 tsp baking powder
- 1/2 tsp cream of tartar
- 1/2 C vegan margarine
- 2 C confectioners’ sugar
- 1 Tbs plain or vanilla soy milk
- 3/4 tsp pure lemon extract, or vanilla extract
Preheat oven to 325. Using a mixer, mix the tofu until smooth. Add sugar, lemon juice, and lemon rind. Mix until thick, about 5 minutes. In a small bowl, combine flour and baking powder. Slowly add to the tofu mixture and mix until smooth and thick.
In the medium bowl with the egg replacer and water, add the cream of tartar and mix for about 5 minutes until it is well combined and a little fluffy. Fold it into the tofu and flour mixture. Grease a muffin tin and fill each one with a 1/4 cup of the mixture. I got 11 cupcakes. . .why not a dozen? I have no idea. Oh well.
Bake for 35-40 minutes–the edges will get a little brown. Transfer to a wire rack and let cool before removing them from the pan and frosting them.
To make frosting: Let margarine sit out until room temperature. Using a mixer, mix the margarine until smooth. Add the powdered sugar, soy milk and flavoring. Combine thoroughly. You may need to adjust the consistency to how you’d like it by adding more milk or more sugar. Since all I could find was one lonely frosting tip and no pastry bag, I snipped off the corner of a zip lock back as a substitute. It worked lovely. Enjoy!
- Desserts, Cupcakes