Easygoing Tofu and Honey Cupcakes.

Name: Easygoing Tofu and Honey Cupcakes.
Yield: 10 servings
Cuisine: American
Ingredients: 200 grams "Homemade Pancake Mix"; 1/2 block Silken tofu; 100 ml Soy milk; 2 to 3 tablespoons Honey (or use maple syrup or agave syrup instead); 2 to 3 tablespoons Oil of your choice; 1 tsp Vinegar (or lemon juice); 1 * (※1) 2 tablespoon of honey is gently sweet. 3 tablespoons of honey is definitely sweet.; 1 * (※2) 2 tablespoons of oil makes light cupcakes. 3 tablespoon makes moist cupcakes; 150 grams Soy milk cream cheese (see; 2 tbsp or (to taste) Honey; 1 tbsp Oil of your choice; 1 dash of each Lemon juice, vanilla essence

cookpad.japan @cookpad_jp

I thought up this recipe for cake that is very low in calories and doesn't weigh heavily on the stomach, for small children, pregnant ladies and breastfeeding mothers.

You can whip up the cake base in as little as 30 minutes!

Spread the cheese frosting on with a rubber spatula as you would with New York cupcakes. However, once you add the frosting the cupcakes won't keep, so if you aren't going to eat them right away it's best to keep the cream/frosting on the side.
You can use regular cream cheese instead of the soy milk cream cheese. Recipe by pogue

I thought up this recipe for cake that is very low in calories and doesn't weigh heavily on the stomach, for small children, pregnant ladies and breastfeeding mothers.

You can whip up the cake base in as little as 30 minutes!

cookpad.japan @cookpad_jp

I thought up this recipe for cake that is very low in calories and doesn't weigh heavily on the stomach, for small children, pregnant ladies and breastfeeding mothers.

You can whip up the cake base in as little as 30 minutes!

I thought up this recipe for cake that is very low in calories and doesn't weigh heavily on the stomach, for small children, pregnant ladies and breastfeeding mothers.

You can whip up the cake base in as little as 30 minutes!

Saved

Ingredients

10 servings

For the cupcakes:
200 grams"Homemade Pancake Mix"
1/2 blockSilken tofu
100 mlSoy milk
2to 3 tablespoons Honey (or use maple syrup or agave syrup instead)
2to 3 tablespoons Oil of your choice
1 tspVinegar (or lemon juice)
1* (※1) 2 tablespoon of honey is gently sweet. 3 tablespoons of honey is definitely sweet.
1* (※2) 2 tablespoons of oil makes light cupcakes. 3 tablespoon makes moist cupcakes
For the soy milk cheese frosting (cream):
150 gramsSoy milk cream cheese (see
2 tbspor (to taste) Honey
1 tbspOil of your choice
1 dashof each Lemon juice, vanilla essence

Saved

Steps

1

Preheat the oven to 180°C. Put all the ingredients except for the pancake mix in a bowl, and mix up with a whisk (1/2 block of tofu = 150 g).
2

When the mixture is smooth, add the pancake mix all at once and mix it up. Don't knead the batter.
3

Pour the batter evenly into the cupcake molds, and bake for 17 to 20 minutes. If you stick a bamboo skewer through the middle of one and it comes out clean without any batter sticking it, the cupcakes should be done.
4

When the cupcakes have cooled down, mix all the cheese frosting ingredients together and decorate the cupcakes with it. You can also serve the frosting on the side.
5

Decrease the amount of pancake mix by 1 tablespoon, add 2 tablespoons of cocoa powder, and make a chocolate version.