I was perusing my copy of Vegan Cupcakes Take Over The World while waiting for my ride to a play downtown, and left it on the table. Naturally, my mother takes the opportunity to read through it, and decides that what she wants is a batch of Gingerbread Cupcakes.
Generally, I never turn down the opportunity to make cupcakes, so here we are.
These are not particularly original, as the only changes in the recipe I made was to add more ginger and lemon zest, but hey, they’re tasty.
1 1/4 cup All-Purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
4 teaspoons Ginger
1 teaspoon Cinnamon
1/4 teaspoon Cloves
1/4 teaspoon Salt
1/2 cup Canola Oil
1/3 cup Molasses
1/2 cup Maple Syrup
1/4 cup Soy Milk
2 tablespoons Soy Yogurt
2 teaspoons Lemon Zest
1/4 cup finely chopped Crystallized Ginger
Despite the more unusual combination of ingredients here, nothing should surprise:
Preheat the oven to 350 degrees, line the tins, and break out two medium bowls.
In the first, sift together the flour, baking powder, baking soda, ginger, cinnamon, cloves and salt.
In the second, whisk together the oil, molasses, maple syrup, soy milk, yogurt and lemon zest.
The yogurt will look really really gross as you whisk it into the other ingredients, but stick with it, because it’ll get less gross soon.
Mix in the dry ingredients in two batches. Then, fold in the chopped crystallized ginger, pour into the tins, and bake for 18-22 minutes.
1/4 cup shortening
1/4 cup margarine
3 teaspoons lemon zest
1 teaspoon vanilla extract
2-3 cups of powdered sugar
Cream together the shortening and margarine, and add in the powdered sugar in half-cup batches. After each batch of sugar is mixed in , add a splash of lemon juice. After 2 cups have been added, beat in the vanilla and lemon zest. Add powdered sugar to get the right texture, and frost the cupcakes!
The lemon and ginger play off each other really beautifully, though I think a cream cheese (vegan or otherwise) lemon frosting would be perfect.