Vegan Baked Corn Dogs

3 tofurky hot dogs
⅔ cup cornmeal
⅓ cup unbleached flour
3/4 tsp baking soda
½ tsp salt
¼ tsp paprika
¼ tsp mustard powder
a dash of garlic powder
a dash of onion powder
¼ tsp black pepper
1/3 cup soy milk
1/4 cup canola oil
2 tsp apple cider vinegar
1 tbsp raw sugar

Preheat oven to 450 F. Grease a cookie sheet or line with parchment paper and set aside. In a measuring cup or small bowl, mix soy milk, oil, and vinegar until well incorporated. Mix cornmeal, flour, baking soda, baking powder, salt, spices, pepper,1/3 cup soy milk mixture and sugar together in a medium bowl. Slowly add additional soy milk mixture until the mixture is wet and can be worked with. However, be careful it's not too soupy or dry and doughy. Stir gently for 30 seconds. For mini-corndogs, cut the tofu dogs into 3 equal pieces, or the size that fits a dessert bar pan. Dip each tofu dog into the cornmeal mixture, making sure its evenly coated. Then place on the prepared cookie sheet, moving the coating around as necessary to ensure it's evenly coated. If using a dessert bar pan, pour a little mixture to line the bottom of the insert, add the dog, then add more batter over top until it's covered. Repeat. Bake for 10-15 minutes until golden and a little crisp. For three inch cavity dessert bar pan, makes 15 mini vegan corn dogs.

Altered from http://happyherbivore.com/recipe/vegan-baked-corndogs/
http://chefchloe.com/sweets/raspberry-tiramisu-cupcakes.html