(※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)
2 tablespoons or to taste
Oil of your choice
Lemon juice, vanilla essence
a little of each
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).
When the mixture is smooth, add the pancake mix all at once and mix it up. Don't knead the batter.
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.
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.
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!
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.