Saturday, August 29, 2015

Gingerbread Cupcakes

On the lighter side for gingerbread, one might intensify the flavor with even more ginger. These are tasty with a simple buttercream - made vegan with Earth Balance Margarine or just a dusting of powdered sugar.


3/4 cup of soy milk
1/2 tsp lemon juice
1/3 cup molasses
1/3 cup oil
1/3 cup brown sugar
1 tsp vanilla
1 tblsp ground flax

Combine in another bowl or large measuring cup

1 1/4 cups flour
2 tsp ginger
1 tsp cinnamon
1/2 tsp cardamom
1/4 tsp cloves
1/4 tsp allspice
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda

Sift the dry ingredients into the wet ingredient in 3 batches, mixing until just combined after each batch. Pour batter into cupcake liners and bake at 350ºF for 19 minutes or until a tester comes out clean.


1/4 cup butter, softened
1 cup confectioners sugar
1 tblsp soy milk
1 tsp vanilla

Whip the butter in an electric mixture. Add confectioners sugar slowly. Scrape down sides several times, beating about 3 minutes total and scraping about once a minute. Add the liquid ingredients and beat another minute. Double the recipe if you like thick layers of icing!

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