Agave Nectar Cakes with Blueberry Mousse Icing

These cakes were a delight to make and it seems as though the dough recipe is versatile enough that you can add/take away as you wish!  The cake and icing recipe came from Moskowitz & Romero's Vegan Cupcakes Take Over the World.  Changes I made included use of whole wheat pastry flour and a bit more vanilla in place of the almond extract the recipe called for.  Here is the recipe for the mousse, which, by the way, must be kept incredible cold all the way until you pipe it and serve the cupcakes.

Blueberry Mousse Icing

Ingredients:
1 cup frozen blueberries, thawed to room temp
6 oz plain tofu
1/8 teaspoon salt
3 Tbs agave nectar
1 teaspoon lemon juice
1/3 cup blueberry juice from draining the above mentioned blueberries
1 teaspoon agar powder
1 Tbs arrowroot
Directions:
Strain juice away from blueberries and set aside.
Blend together berries, tofu, salt, agave and lemon juice in food processor for 1 minute.
In small bowl, mix together 1Tbs of the blueberry juice that was set aside with arrowroot and set aside.
In small saucepan, whisk together remaining juice and agar powder. Bring to boil, and simmer for 30 seconds, stirring occasionally. Reduce heat.
Pour in arrowroot mixture slowly and stir constantly until mixture thickens, about 1 minute.
Use heat proof spatula and slowly pour contents of above into food processor. Blend until creamy, scraping down the sides occasionally, about 3-4 minutes.  Scrape mixture into container and refrigerate at least 3 hours. 

Whip mixture a bit and then place in pastry bag and pipe as desired.