Mine always sink in the center, but frosting covers it up. They are delish. Papers peel off easily the next day. (won't come off when first out of the oven, hard to wait!) From Prevent and Reverse Heart Disease Cookbook

Ingredients
1.5 cups oat flour
1 tsp baking powder
1 tsp baking soda
1/2 cup pure maple syrup
Zest of three large lemons
2/3 cup fresh lemon juice
1/2 cup applesauce
1 tsp vanilla
1/4 water

Frosting
12 oz lite silken firm tofu
1/4 cup fresh lime juice
Zest of one lime
1/3 cup pure maple syrup
1 Tbsp chia seeds

1 5 cups oat flour 1 tsp baking powder 1 tsp baking soda 1/2 cup pure maple syrup 2/3 cup fresh lemon juice 1/2 cup applesauce 1 tsp vanilla 1/4 water 12 oz lite silken firm tofu 1/4 cup fresh lime juice 1/3 cup pure maple syrup 1 Tbsp chia seeds

Instructions
Cake
Preheat oven to 350*
Use paper liners in muffin cups or use non stick pan
Combine dry ingredients in a large mixing bowl. Add the syrup, lemon zest and juice applesauce, vanilla and water. Mix.
Divide batter evenly between cupcake wells. Bake for 25-30 minutes until they brown slightly. Cook, frost with Lime frosting, and garnish with zest. Good even without frosting.

Frosting
In a food processor combine tofu, lime juice and zest, and syrup, Blend until smooth scraping down sides till well blended. Add chia seeds and pulse until uniformly mixed. Frost cakes.