Moist Macrobiotic Tofu Cupcakes

• 200 grams Silken tofu
• 50 grams Maple syrup
• 100 grams Superfine whole wheat flour (or cake/all purpose flour)
• 1 tbsp Baking powder (aluminum free)
• 1 tbsp Vegetable oil (variety that doesn't have a strong taste)

1. Mix together all the ingredients, except for the flours.
2. This process is much easier if you use a food processor (no need to drain the tofu.)
3. Add the flours and mix well, but don't knead.
4. Pour the batter into moulds and bake for 25-30 minutes at 180C, and they're done.
5. Add cocoa powder, matcha, raisins or black tea to the batter for a tasty twist.
6. I added black tea to the ones pictured right.

silken, maple syrup, whole wheat flour, baking powder, vegetable oil

Taken from cookpad.com/us/recipes/149165-moist-macrobiotic-tofu-cupcakes (may not work)