Recipe of the Week

Ginger Spice Cupcakes!



This is recipe is from a cookbook called “Party Vegan” by Robin Robertson. I have made this recipe mulitple times, and each batch comes out great. It is delicious regardless of being vegan or not, and it is sure to please any cupcake lover. This recipe is also easy to modify, as the ingredients for flavor are not necessary for the recipe to work out. From this recipe I have done mint-chocolate, orange-chocolate, and raspberry. Now that the summer months are here, fresh, organic fruits are widely available. I strongly recommend experimenting with this recipe, especially if you are or know a vegan! (eg. strawberry rhubarb cupcakes!) For your convenience, I have added a “*” on all of the ingredients that can be substituted with other ingredients for a different type of cupcake.

 This recipe makes one dozen cupcakes, or if you like making jumbo ones like I tend to do, about 6-8 cupcakes. It also comes with a really great frosting recipe which makes more than you will need, but you can be creative trying to find things to put frosting on. Grapes are not good with it, just a heads up!

INGREDIENTS:

For the cupcakes:

  • 3/4 plain or vanilla soymilk or other non-dairy milk (I prefer almond milk- it gives the recipe a nice flavor and is not as contreversal as soy)
  • 1 1/2 teaspoons apple cider vinegar
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground ginger*
  • 1/4 teaspoon ground cinnamon*
  • 1/4 teaspoon allspice*
  • 1/8 teaspoon nutmeg or cloves*
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/4 cup vegetable oil

For the frosting:

  • 1 cup vegan margerine  –  if you are using earth balance, leave it out a few hours before you make the frosting because it is very hard to whip when it’s straight from the fridge
  • 4 cups confectioners sugar
  • 2 tablespoons plain or vanilla soy or other non-dairy milk*
  • 3/4 ground nutmeg, allspice, or cloves*
  • 1 1/2 pure vanilla extract
  • slivers of candied ginger, for garnish*

INSTRUCTIONS:

1. Make the cupcakes: Preheat oven to 350 degrees F. Lightly grease a 12-cup muffin pan or line with paper liners. Set aside.

2. In a small bowl, combine the non-dairy milk and vinegar (and if you are making the cupcakes with juice, add this to the milk as well), set aside. (This curdles the milk, giving the cupcakes a really nice texture. I know use this technique whenever I bake, it;s a great trick for vegans!)

3. In a medium bowl, combine the flour, baking powder, baking soda, salt, ginger, cinnamon, allspice, and nutmeg. Mix to combine.

4. In a large bowl, combine both sugars, oil and vanilla. Stir in the milk mixture. Add the dry ingredients to the wet ingredients and stif until smooth.

5. Pour the batter evenly into the prepared tin about two-thirds full and bake until a toothpick comes out clean- about 20 min. Cool completely on a wire rack before frosting.

6. Make the frosting: In a large bowl, cream teh margerine with an electric mixer until light and fluffy. Add the confectioners’ sugar, non-dairy milk, spices, and vanilla and mix until thoroughly combined. Continue mixing for about 2 minutes until the frosting is smooth and stiff. (i like to                           keep it the fridge a while, so it thickens even more)

7.When the cupcakes are completely cool, frost them with the frosting. Top each cupcake with a sliver of candied ginger.

 This recipe does call for a lot of sugar, the frosting is also extremely sweet, so I would definitely reccomend using less sugar than the recipe calls for in the cupcakes. When I made the ginger-spice cupcakes, I included fresh ginger as well. Grated, I put about 1-2 tablespoons in the cupcake batter and about a table spoon grated and chopped finely in the frosting as well. They were nice and spicy, so if you like a milder cupcake, use less or choose to use exclusively one type of ginger (either fresh or ground). The chocolate orange cupcakes were heavenly, and to make them I left out all of the ingredients with a “*”. Instead, I used orange zest (A LOT! I like sweets that carry a strong flavor), about 3-4 tablespoons, and added a couple of tablespoons of zest to the frosting as well. I also included freshly squeezed orange juice, replacing a portion of the milk substatute. I included about 1/5 cup of juice in the cupcake batter, and replaced the non-dairy milk with the juice in the frosting. For the chocolate, I put a bit of cocoa powder and then shaved dark chocolate as well, and taht too went in both the batter and frosting. Due to the (high) amount of sugar in this recipe, it is best to use a unsweetened chocolate. Luckily, this recipe is very flexible, so you can add or take out almost anything you do not like.



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