All in a single cake.And a toothy grin.And celebrating birthdays every time a cake pops up on the table.And the joys of sharing the small cupcakes with a sibling.Awesome.It makes it totally worth the while.
And the mom was so happy too. Neighbors, I discovered after almost 5 months of living in the same building.Well, the mom is super obsessed about eating healthy and clean. A blessing that most children miss out, whose mums fall for the convention trap.She is the one who taught me how to make tofu at home.So tofu made with just two ingredients is so much healthier than store bought tofu that contains preservatives and gums and what we know not.So tofu making is coming up...the pictures and video from my last time were not clear, hence the delay in the post.For the
Two Toned Tofu Vanilla Vegan Cupcakes
You need
1 cup or 200 GMs tofu homemade or store bought3/4 cup sugar1 1/2 cup all purpose flour1/2 cup oil1 1/4 tsp baking powder 1 tsp vinegar or lemon juice - I used apple cider vinegar 1/2 tsp baking soda or bicarbonate of soda Pinch salt2 tsp vanilla essence 1/2 to 3/4 cup water or as needed.Couple of drops of food colour
This recipe is an alteration of my basic eggless sponge cake,wherein I replaced yogurt with tofu.So now the cupcakes are superbly protein rich and because they are not very sweet they can also be an after workout snack.All good ?Pre heat oven to 170C and line muffin tray with liners.Start with the tofu and sugar in your food processor or mixing jar. Blend them to get a wet consistency.Since the tofu is generally dry, we'll need the water.Add the oil to this mix and add water as needed. 1/2 cup water should suffice. The rest you can add while you make the batter.Bring the sugar, tofu ,oil and water mix into a large bowl. Add the vinegar.Mix in the baking powder and bicarbonate of soda to this.
You'll be able to see bubbles within a minute. Add the vanilla essence and mix.Sift the flour and add in three batches. You may need to add some water to bring the consistency of the batter to cake batter consistency .We added a total of 3/4 cup tap water.
I used piping bags. I removed Half the batter into a piping bag and to the other half I added red food color and then popped that into a piping bag too. I never used a nozzle ,just cut off the tops for a 1/2 cm hole.You can use spoons, but I wanted to pipe them, neater this way.
Into the liners , first a white batter plomp into the liner. First plain then red batter into the center then white again. Since my red batter was a little more, we hAd red again.Into the oven for 25 minutes. 
Brought out after checking with a toothpick for the cupcakes being totally baked. No crumble on the toothpick. They took long because of the tofu, I guess. I bit off a little while warm and it tasted like tofu.But once they cooled the cupcakes tasted of bananas.Make sure you remove the cupcakes onto a wire mesh in about 10 minutes and allow them to cool.
On their own,these are yummy and filling. A good option for a snack hungry teenager.Since they were supposed to bring smiles, we frosted them with dairy free whipped cream.Tinted red. Ombré shades...
attack. And you shall taste. But only when sweet child saw the tweets,he digressed from his opinion of yumminess. Once he came to know they were made of tofu, his enthusiasm dipped.But next time, I know the tofu factor will be overrun.
So the man of the moment. Paush Joshi , a two year old boy who loves the color pink and green... Positively loved the cupcakes. Didn't want to eat them like that as the frosting went bad.The frosting was a bit hurried ,so not extremely neat...but it was happy.
So as a ritual,any cake must be cut as a birthday cake. So we celebrated his birthday.After all happiness must be celebrated, whatever the reason.Even if it is pink cake.And the fact that cake is healthy.Is that an oxymoron?
Honestly,it's worth the effort.Smiles always are.
Go ahead, bake a cupcake and spread some happiness.
So what are you baking today???
