The Leafy Cauldron

Fun and Fresh Food

Gingerbread Cupcakes (Vegan and a Gluten-Free Option)

December 13, 2014 by theleafycauldron

Gingerbread Cupcakes Gingerbread Cupcakes Gingerbread CupcakesAh, 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.

Gingerbread Cupcakes Gingerbread Cupcakes Gingerbread Cupcakes Gingerbread Cupcakes

Filed Under: Uncategorized Tagged With: christmas, cinnamon, Cupcake, Cupcakes, Ginger, Gingerbread, Gluten free, holiday, Vegan

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About

We here at The Leafy Cauldron believe food should be life affirming. We can do better! Started in 2011 as passion project to share a love of Harry Potter and vegan food, we've now branched out to focus on fun, fresh and innovative recipes that also happen to be allergy-friendly with zero compromise when it comes to taste and texture.

Dissatisfied with some common attitudes in vegan cooking, we decided to start a log of our own kitchen adventures. You’ll find fun and fresh recipes here presented in a to-the-point fashion. I promise to never, ever use the words “real food”.

If you're dealing with allergies and you're hoping to find a familiar recipe, let us know on Facebook and we'll try to help you out!

All cartoon artwork you see on the blog is made by the immensely talented Helen Bee Illustration!

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