Gingerbread Cupcakes with Lemony Frosting
Submitted by Isa
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| prep time: 20 minutes | cooking time: 17-22 minutes | makes 12 cupcakes |
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| Nothing says waiting for the holiday season to end like these moist, fluffy gingerbread cupcakes. Bring them to your holiday functions and eat them as you grit your teeth and marvel at your family. |
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Equipment:
12 cupcake tins and paper liners, 2 medium mixing bowls.
Ingredients
For the cupcakes
1 1/4 cups all purpose flour
3 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup finely chopped crystallized ginger
1/2 cup vegetable oil
1/3 cup light molasses
1/2 cup maple syrup
1/4 cup soy milk
2 tablespoons soy yogurt
1 1/2 teaspoons finely grated lemon zest
For the frosting
1/4 cup soybean margarine
1/4 cup vegetable shortening
1/3 cup confectioners sugar
1/4 cup soymilk
juice of 1 lemon
Directions
Preheat oven to 350 F. Line tins with paper cupcake liners.
Sift together flour through salt.
Wisk together wet ingredients (oil through yogurt) until well emulsified.
Fold dry ingredients into wet, wisking to combine.
Fold in lemon peel and crystalized ginger.
Pour into tins, 2/3 of the way.
Bake 17 - 22 minutes, until top springs back when touched or a toothpick comes out clean.
When fully cooled frost them with frosting below.
Prepare the frosting
In a round bottom bowl cream margarine and shortening with a strong fork. This could take 5 minutes, to make sure they are thoroughly blended and smooth. Add sugar and mix, adding splashes of soymilk as you go along to make blending easier. Add lemon juice, and keep creaming away until everything is perfectly smooth. Refrigerate until cupcakes are ready for frosting. |
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Reviews (add your own)
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| Leslie wrote on Thursday December 04th, 2003 12:22 PM |
 four soybeans |
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This is an awesome recipe. I made them for my insanely picky family at Thanksgiving, and they were a big hit! The crystallized ginger makes the difference. |
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| Lucky wrote on Sunday October 12th, 2003 10:36 AM |
four soybeans |
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OK, how did you do this? These are amazing! I most certainly will bring these to my next family function, and my grandma will never know that she's eating vegan gingerbread. Evil. Wow. (By the way these made 14 cupcakes for me, but no worries, more is better.) |
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| Cousin Yelley wrote on Monday November 03rd, 2003 04:13 PM |
four soybeans |
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As a member of Isa's family who has enjoyed her gingerbread on holiday occasions, I have to say the gingerbread she makes is amazing. It is very moist and light and tastes so full and almost chocolatey without being at all heavy. Please try this recipe. You will know true happiness when biting into these yummy creations. |
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| Knusperhexe wrote on Sunday December 21st, 2003 04:50 PM |
 three and a half soybeans |
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Delicious. The cupcakes came out perfectly. The icing didn't quite work for me--I had to use well over a cup of confectioner's sugar before I got a good consistency, and I didn't even add any soymilk. Otherwise, full marks! |
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| Nell wrote on Tuesday January 06th, 2004 09:44 AM |
four soybeans |
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Thank you, Isa, for such a wonderful recipe. I doubled it and made a bundt cake for our Christmas desert. The cake turned out nicely--very moist. No one could believe it was vegan and kept going back for seconds and thirds. I definitely plan on using this recipe again. Thanks! |
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| Kali wrote on Friday February 06th, 2004 12:35 PM |
four soybeans |
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This recipe is amazing! I made it in cake form for my brithday/christmas cake! Being the only vegan in my large family it was great to see them enjoy something I truly did! Thanks alot!! |
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| LK wrote on Wednesday May 26th, 2004 10:17 PM |
four soybeans |
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Absolutely wonderful! I will definitely be doubling this everytime I make it in the future, as I ended up with a mere 10 tastebud teasing cupcakes this time. I also needed to add more sugar to get the frosting texture right, and the 1/2 c. shortning kind of grossed me out, but I'm just getting picky now. Overall these were fantastic and I'm going to make them until these constantly.
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| jonil wrote on Wednesday December 15th, 2004 05:50 PM |
three and a half soybeans |
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yum! double yum!
i used 1/3cup sugar instead of maple syrup, replaced 1/4cup of the oil with applesauce, upped the soymilk content to 1/3cup and added 1/4tsp each of nutmeg and allspice and these were delish! |
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| Cindy wrote on Wednesday December 29th, 2004 04:41 PM |
four soybeans |
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Fabulous recipe! I've made it several times, and it's unfailingly delicious. Works great to bake in small or large loaf pans, too. |
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| melissa wrote on Wednesday March 30th, 2005 02:14 PM |
three and a half soybeans |
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i made this recipe for my bf's birthday. The cupcakes were awesome, but the frosting was weird. It never got creamy. I still recommend this recipe, but I wold love for the person who created the icing to try to devise a new one sans vegetable shortening. it is expensive and kinda of yucky to work with. |
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