RECIPE. May 6, 2011

Filling the Void Gingerbread Cupcakes

I visit this place a shameful number of times between Thursday and Saturday night. To say I have a cupcake obsession would be putting it lightly. I think my sons college savings just might end up in the form of fluffy cake topped with sugary icing and placed directly in my mouth. During this time of incredible stress and my limited diet due to my son’s sensitive stomach, I have turned to these clouds of fluff and sugar as my way of treating myself and relaxing. The only vice I have other than drinking wine and beer. As I mentioned before, this habit is fairly expensive.

While I might consider pawning many of my possession to continue my addiction, I have been desperately trying to clone their methods. The thing is, they’re masters at their craft and whatever I bake is just never quite as good as theirs.

Until I obtained “Vegan Cupcakes Take Over the World” from a good friend, who took pity on my pour cupcake addicted soul. I’ve made vanilla, green tea and now gingerbread. The recipe I am posting is not exactly the same as what is printed in their book but it is very close.

Preheat oven to 350 degrees. Line muffin pan with cupcake liners. Mine are reusable and aren’t they adorable? Mix flour, baking powder, baking soda, ginger, cinnamon, pumpkin pie spice and salt. Whisk oil, molasses, maple syrup, soy milk, yogurt and lemon zest in separate bowl.

Add the flour mixture to the wet ingredients and mix just until smooth. Fold in crystallized ginger. Fill cupcake liners two-thirds full and bake for 20 minutes or until toothpick comes out clean.

I used this recipe for the frosting and it was a perfect match. You could also do a lemon buttercream.