My friend Amanda was at my house the other night, and we were planning on going to a party... but it was raining, we were tired, and we just didn't feel like going out anymore. So we were left with some free time, what to do? Amanda declared she wanted to bake "something crazy-awesome with swirls".
We ended up with a tray of Vanilla Cupcakes and Peanut Butter Frosting. Not too shabby.
We found this recipe. I modified it a bit: used oat flour instead of all-purpose, used more tofu, added some agave and left out some sugar, used real vanilla, and made up my own icing. They were REALLY moist, and not too sweet. The combination was a delight. These cupcakes were gone in a day.
We ended up with a tray of Vanilla Cupcakes and Peanut Butter Frosting. Not too shabby.
We found this recipe. I modified it a bit: used oat flour instead of all-purpose, used more tofu, added some agave and left out some sugar, used real vanilla, and made up my own icing. They were REALLY moist, and not too sweet. The combination was a delight. These cupcakes were gone in a day.
Vanilla Cupcakes: makes about 12
1 ½ cups oat flour
1 ½ tsp. baking powder
1 ½ tsp. baking powder
½ tsp. salt
4 oz. tofu
3/4 cup sugar
½ cup soy milk/water
2 tsp. vanilla extract
3/4 cup sugar
½ cup soy milk/water
2 tsp. vanilla extract
Seeds from half a vanilla pod
1/3 cup vegetable oil
1/3 cup vegetable oil
Preheat oven to 350 degrees. In a bowl, whisk together the first 3 ingredients. In a blender, combine the remaining ingredients; blend until smooth. Stir the wet ingredients into the flour mixture; and pour all the batter into muffin tins (lined with paper).
Bake for about 20 minutes, or until a toothpick stuck in the center comes out clean. Cool on a wire rack.
Peanut Butter Frosting: makes 4 or so cups, you'll have extra
4 oz. tofu
1/2 cup agave
1/2 cup melted earth balance
Pinch of salt
2 tsp. vanilla extract
3/4 peanut butter
Mix all ingredients until smooth. Yum.
