Preheat oven to 350 degrees F. Line 18 muffin tins and set aside.
Cream together brown rice syrup, margarine (or butter) and sugar until light and fluffy. Bean in tofu (or egg) and applesauce.
In a separate bowl, sift together flour, baking soda, spices, and salt. Add flour mixture to molasses mixture along with Silk and stir until smooth.
Pour into prepared cupcake liners until about 3/4's full. Bake for 25-30 minutes until tops spring back or a tester inserted in the center of the cakes comes out clean. Let cool before frosting.
To prepare the yogurt frosting, simply combine all ingredients and place a dollop on top. Serve immediately. All leftovers must be stored in the refrigerator if they have been frosted.