1 1/4 cups | whole wheat pastry flour |
1/2 cup | canola oil or oleic safflower oil |
1 cup | unbleached wheat flour |
3/4 cups | Rice Dream® classic original or Rice Dream® Classic Vanilla |
1 tbsp | Hain Pure Foods® baking powder |
2/3 cups | maple syrup (use 1/2 cup syrup and 1 cup RICE DREAM® Classic Original for a less sweet cupcake) |
1/4 tbsp | sea salt |
1 tsp | vanilla extract |
3 ounces | tofu or 2 beaten eggs |
Variation: To make a cake, pour batter into an oiled 9 inch round cake pan. Bake for 30 -35 minutes, or until top is golden brown. Frost with RICE DREAM® Chocolate Frosting.