1 cup of frozen blueberries or strawberries (at room temperature - measure before thawing)
6 oz (about half box) firm or extra firm silken aseptic pack tofu, such as Mori-Nu, drained of any excess liquid
3 tbsp maple syrup
1 tsp lemon juice
¼ teaspoon lemon extract (optional) or some fresh rind
⅓ cup water or fruit juice as needed
1 tsp agar powder
1 tbsp arrowroot
Instructions
Cupcakes
Preheat oven to 350 degrees. Line muffin pan with cupcake liners
Whisk the soy milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdles
Beat together the soy milk mixture, oil, sugar, vanilla and other extracts. In a large bow - sift in the flour, cornstarch, baking powder, baking soda and mix until no lumps remain.
Fill cupcake liner two-thirds of the way and bake for 20 to 22 minutes. Transfer to a cooling rack, and let cool before frosting.
Blueberry Mousse Frosting
Gently strain ice away from berries and measure - you'll need approximately ⅓ cup of ice. If more liquid is needed, use water or a complementary fruit juice
Blend drained berries, tofu, salt, agave, lemon juice and lemon extract (or rind)in food processor till cream - 30-60 seconds
In a cup, stir together 1 tablespoon of the blueberry juice and arrowroot and set aside
In a small saucepan, whisk together remaining juice and the agar powder. Bring to a boil over the medium-low heat and simmer for about 30 seconds, stirring occasionally, ten reduce heat slightly. Pour in the arrowroot mixture in a steady stream and stir constantly till mixture becomes very thick and is no longer opaque, about 1 minute.
Remove from heat and pour int food processor with tofu mixture. Blend until creams, scraping the sirs of the bowl a few times. Scrape mousse into a container, cover and put in refrigerator to set - 1-2 hours
Whip slightly with whisk or fork before frosting the cupcakes
Recipe by Ordinary Vegan at https://ordinaryvegan.net/golden-vanilla-cupcakes/