Orders were in for a birthday party-- lemon chiffon cupcakes with a sweet tart filling. I added the lemon mousse for the top and then mini sprinkles.
Here is the recipe:
Cream the margarine and sugar- add replacer. Combine dry ingredients and add a little at a time to the margarine mix, alternating with the juice and peel. Add the vanilla and Tofutti in at the end and spoon batter into lined muffin tins- bake at 350 degrees and then cool.
3 tbsp agar agar
2 cup lemon juice
1 cup agave
In a saucepace bring the juice to a boil with the agave- add the agar and stir until dissolved.
Cool and spoon into the cuppies.
For the mousse, double the curd recipe and add two cups non dairy creamer or nut kreme to the curd.
Top the cuppies and add sprinkles.