Everyone loves cupcakes and you’ll especially love how easy they are to serve at a party—no messy slicing and serving a cake is needed since everyone gets their own personal cake. Thanks to Robin Robertson, for sharing this recipe. This recipe is from Party Vegan (c) 2010 John Wiley and Sons.
Everyone loves cupcakes and you’ll especially love how easy they are to serve at a party—no messy slicing and serving a cake is needed since everyone gets their own personal cake.
- 3/4 cup plain or vanilla soy milk or other nondairy milk
- 1 1/2 teaspoons apple cider vinegar
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg or cloves
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 cup neutral vegetable oil
- 1 1/2 teaspoons pure vanilla extract
Frosting:
- 1 cup vegan margarine
- 4 cups confectioners’ sugar
- 2 tablespoons plain or vanilla soy milk or other nondairy milk
- 1 1/2 teaspoons pure vanilla extract
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice, nutmeg, or cloves
- Slivers of candied ginger, for garnish
1. Make the cupcakes: Preheat the oven to 350°F. Lightly grease a 12-cup muffin tin or line with paper liners. Set aside.
2. In a small bowl, combine the soy milk and vinegar and set aside. In a medium bowl, combine the flour, baking powder, baking soda, salt, ginger, cinnamon, allspice, and nutmeg. Mix to combine.
3. In a large bowl, combine both the sugars, oil, and vanilla. Stir in the soy milk mixture. Add the dry ingredients to the wet ingredients and stir until smooth.
4. Pour the batter evenly into the prepared tin about 2/3 full and bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool completely on wire rack before frosting.
5. Make the frosting: In a large bowl, cream the margarine with an electric mixer on high speed until light and fluffy. Add the sugar, soy milk, spices, and vanilla and mix until thoroughly combined. Continue mixing for about 2 minutes until the frosting is smooth and stiff.
6. When the cupcakes are completely cool, frost them with the frosting. Top each cupcake with a sliver of candied ginger. Store in a tightly sealed container.
Makes 12 cupcakes