No Fuss Cupcakes
Recipe courtesy of: National Soybean Research Laboratory, University of Illinois at Urbana-Champaign
Ingredients ½ Pkg. (6oz.) silken tofu
Water according to cake mix directions
1 box standard 2-layer cake mix
2 eggs *
Instructions Preheat oven according to cake mix directions.Line muffin tins with paper cupcake liners.Put the silken tofu with half the water called for in the cake mix directions in a blender and blend until smooth.Beat together the cake mix, tofu mixture, eggs, and remaining water in a large mixing bowl with an electric mixer at low speed. When combined, beat 2 minutes at medium speed.Pour the batter into the prepared muffin cups, filling each about two-thirds full.Bake according to the directions on the cake mix box. (If desired, bake this as a cake instead of cupcakes)Cool and apply frosting as desired.
Notes Makes 20 cupcakes
* Tofu replaces all the oil and one of the eggs or egg whites normally used to prepare a cake mix. If a mix calls for three eggs, use two eggs; if it calls for three egg whites, use two egg whites.