Vegan Gingerbread Cupcakes

• Vegan

• Produce

  • 1 tsp Ginger

• Refrigerated

  • 9/16 cup Non-dairy milk

• Condiments

  • 3/4 cup Molasses
  • 1/2 cup Vegan butter

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar
  • 2 tsp Cinnamon
  • 1/2 tsp Clove, Ground
  • 2 1/2 cups Icing sugar
  • 1 tsp Nutmeg
  • 2 tsp Salt
  • 3 tsp Vanilla
  • 1/2 cup Vegetable shortening, Non-hydrogenated

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 1/3 cup Canola oil

Found on itdoesnttastelikechicken.com

Description

Ingredients

• 1½ Cups All Purpose Flour
• ½ Cup Brown Sugar
• 1 teaspoons Baking Soda
• 1 teaspoon Cinnamon
• ½ teaspoons Salt
• ½ teaspoon Ginger
• ½ teaspoon Nutmeg
• ¼ teaspoon Ground Cloves
• ½ Cup Molasses
• ½ Cup Non-Dairy Milk of Choice
• ⅓ Cup Canola Oil (or other light oil)
• 2 Tablespoons Apple Cider Vinegar
• 2 teaspoon Vanilla Extract
• Makes enough for the big towers of frosting seen in the photos. If you prefer a lightly frosted cupcake, half the recipe.
• ½ Cup Vegan Butter (I like Earth Balance brand)
• ½ Cup Vegetable Shortening (Non-hydrogenated, I like Earth Balance brand)
• 2½ Cups Icing Sugar
• ¼ Cup Molasses
• 1½ teaspoons salt
• 1 teaspoon Vanilla Extract
• 1 teaspoon Cinnamon
• ½ teaspoon Ginger
• ½ teaspoon Nutmeg
• ¼ teaspoon Ground Cloves
• 1 Tablespoon Non- Dairy Milk (if needed to thin)

Directions

• Preheat oven to 350F (180C).
• Line a cupcake pan with 12 cupcake liners, or lightly grease the pan.
• In a large bowl, whisk the dry ingredients together.
• In a medium bowl, whisk the wet ingredients together.
• Pour the wet ingredients into the dry, and mix until just combined. Dont over mix!
• Divide the batter evenly among the 12 cupcake liners.
• Bake for 20 - 25 minutes until a toothpick inserted into the centre comes out clean.
• To make the frosting, use a mixer or hand beater to mix all the frosting ingredients together until light and fluffy.
• Let cool completely before frosting.