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Note Soy milk: the amount of soy milk might vary for you depending on the type of flour and other conditions.
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It should be to consistency.
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In this case it created a smooth cake mix batter.
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If you don't feel you need it and don't want to omit it, add a teaspoons If you feel you need it you may add more than 3 tablespoons.
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NOTE Apple Cider vinegar: I used Braggs Apple Cider Vinegar because it is one of the sweetest I have tried.
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It worked extremely well.
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Other brands are at your own risk but they should work.
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Note the peppermint: 1 tsp peppermints gives a toned down Altoids flavor which is very good if you include the chocolate extract.
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Both flavors are rich and don't conflict but compliment.
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Try less 1/2 tsp for a lighter flavor.
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1/4 tsp should work and give you a light peppermint edge to a chocolate cup cake.
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Also note, Creme De Menthe extract can be used in place of the peppermint.
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Applesauce: from two individual containers which are 3.9 ounces.
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It replaces the 8 ounces of oil called for in the original recipe.
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I don't think the flavor of this is going to matter nor what type of puree because the peppermint and chocolate will cover it.
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Note I have used flavored applesauce without a problem such as apple strawberry.
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Preheat oven to 350F and line a 12 standard muffin tin with papers.
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Sift the dry ingredients together.
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Mix the wet ingredients and add to the dry mixing until smooth.
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Fill the muffin tins evenly 3/4 full.
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Bake for 20 to 25 minutes until a knife comes out clean.
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Remove from tin and cool completely on rack before frosting.
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A sprinkle of peppermints on top of your favorite frosting is not amiss for the finish.
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Chocolate Frosting:.
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In double boiler over simmering water melt chocolate.
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In food processor mix tofu, sugar and vanilla and then add chocolate and blend until smooth.
