Easygoing Tofu and Honey Cupcakes.

Easygoing Tofu and Honey Cupcakes.

These cupcakes are moist and fluffy, but use no white sugar, egg or dairy products. It's an easy sweet snack you can mix in one bowl. Top with soy milk cream cheese frosting.

Ingredients: 9 to 10 cupcakes

For the cupcakes:
Recipe ID: 1637718 "Homemade Pancake Mix"
200 g
Silken tofu
1/2 block
Soy milk
1/2 cup (100 ml)
Honey (or use maple syrup or agave syrup instead)
2 to 3 tablespoons ( ※1)
Oil of your choice
2 to 3 tablespoons ( ※2)
Vinegar (or lemon juice)
1 teaspoon
(※1) 2 tablespoon of honey is gently sweet. 3 tablespoons of honey is definitely sweet.
(※2) 2 tablespoons of oil makes light cupcakes. 3 tablespoon makes moist cupcakes
For the soy milk cheese frosting (cream):
Soy milk cream cheese (see Recipe ID: 930066)
150 g
2 tablespoons or to taste
Oil of your choice
1 tablespoon
Lemon juice, vanilla essence
a little of each


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.

Story Behind this Recipe

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!