This is a print preview of "VEGAN TOFU LEMON CUPCAKES" recipe.

VEGAN TOFU LEMON CUPCAKES Recipe
by Robert-Gilles Martineau

VEGAN TOFU LEMON CUPCAKES

This is a slightly different version of the Japanese style vegan tofu cupcake I'm going to introduce next!

Rating: 4/5
Avg. 4/5 2 votes
  Japan Japanese
Cook time: Servings: 16

Goes Well With: tea

Ingredients

  • Tofu (kinu tofu): 180 g
  • Sugar (of your choice): 30 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)

Directions

  1. Mix flour and baking powder well.
  2. Mix soy milk and lemon juice separately and and set apart.
  3. 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.
  4. 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!
  5. Pour mixture into cups and sprinkle them with grated lemon skin and dried tea.
  6. Bake inside oven for 16 minutes at 190 degrees Celsius.
  7. If you make mini cupcakes, 12 minutes should sufficient.
  8. keep looking at the colour of your cupcakes!