EGGLESS CAKE

 

Dry Ingredients:

• 2 cups All Purpose Flour
• 1 tablespoon Baking Powder
• 1/2 teaspoon Salt
• 1/2 cup Semisweet Chocolate Chips

Wet Ingredients:

• 1 cup Maple Syrup
• 2/3 cup Soft Silken Tofu (See My Notes #1)
• 1/2 cup Creamy Peanut Butter (I used unsweetened and unsalted)
• 3 tablespoons Milk (I used 2%)
• 1 teaspoon Vanilla Extract
• 2 tablespoons Water (See My Notes #2)

Procedure:

1. Preheat oven to 350/180C for 15 mins. Lightly grease and line the muffin tin with paper liners. Also spray the paper liners lightly so that you can peel off the cupcakes easily.
2. In a large bowl sift together the flour, baking powder and salt.
3. Blend together all the wet ingredients except water.
4. Pour the wet mixture to the flour and combine until just moistened. Stir in the chocolate chips too. If you feel that the batter is too tight add 1 to 2 tablespoons water.
5. Fill each muffin cup 2/3rds full. Bake for 20 minutes or until a toothpick comes out clean. I checked after 16 minutes but the cupcakes were not done; the batter was sticking to the toothpick. I baked for another 4 minutes and it came out clean.
6. Cool for 5 minutes before removing from pan to wire rack. Do not leave it in the tin for more than 5 minutes because the paper liner will start giving out moisture and the muffins will become soggy.

My Notes:

1. Soft silken tofu was mentioned in the original recipe but all I had was Firm silken tofu and that too the Lite variety from Mori Nu. Earlier I baked a chocolate cake using that tofu and got a rubbery cake so I was in a dilemma whether to use it or not and finally decided to go with it. Surprisingly these peanut butter cupcakes turned out very good; light and fluffy unlike the chocolate cake. I used the dry measuring cup to measure the tofu. Mine was vacuum packed so it did not have any water at all. I spooned it in the 1/3rd cup twice.
2. Water was not mentioned in the original recipe but I had to use it because I felt that the batter was too thick. I think that this wouldn’t be necessary if we use soft tofu because it has more water content than the firm silken tofu I used. I guess that the consistency of peanut butter also matters. Mine was quite hard as I had stored it in the fridge. I think another tablespoon of water also would not have hurt the cupcakes. So consider all this before adding the water.