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 *
Frosting (optional)
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.