Ah, I really love ginger (and not just because I am one). Gingerbread really speaks for itself, so let’s get right to it.
Gingerbread Cupcakes
Makes 12
1/4 cup extra firm silken tofu
1/2 cup cooking molasses
1/2 cup unsweetened non-dairy milk
1 1/2 teaspoons vanilla extract
1/2 teaspoons maple extract (optional)
1 teaspoon apple cider vinegar
1/2 cup non-dairy margarine, softened
1/2 cup demerara sugar, or other brown sugar
1 1/3 cup all purpose flour (Gluten-Free one; just brown rice for the rice portion)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon ground allspice
Pinch of salt
1/4 cup non-dairy milk
Prepare a muffin tin with cupcake liners. Preheat oven to 350 F. In a blender, combine the tofu, molasses, non-dairy milk, vanilla and vinegar. Using a hand, or a stand mixer, cream the non-dairy margarine and demerara sugar until light and fluffy. Add the mixture from the blender and beat to combine. Add the dry ingredients and mix to combine. Add the last 1/4 cup of non-dairy milk and mix until batter is evenly mixed. Fill each liner 2/3 full and bake for about 25 minutes, or until the cake springs back at your light touch. Cool on baking racks.
Cream Cheese Frosting
Frosts 12 cupcakes
1/2 cup non-dairy margarine, softened
1/4 cup non-dairy cream cheese, softened
1 teaspoon vanilla extract
1/4 teaspoon maple extract (optional)
1/2 kg icing sugar
1 – 2 tablespoons non-dairy milk
Candied citrus peel, candied ginger and freshly grated nutmeg, for garnish
Using a hand, or stand mixer, cream the non-dairy margarine and non-dairy cream cheese for several minutes, until very light and fluffy. Add the vanilla, maple extract (if using) and about 1/2 cup icing sugar and beat until combined. Slowly add the rest of the icing sugar. If the frosting gets too dry, add a little non-dairy milk until the desired texture is achieved. Pipe onto completely cooled cupcakes. Garnish with peel, candied ginger and nutmeg.
