2/3 cup molasses
1/2 cup organic unbleached sugar
1/2 cup vegan shortening
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon baking soda
2 cups flour
1 cup soy milk (or other non-dairy milk)
1/4 cup applesauce
1/4 cup non-dairy yogurt
Heat first 5 ingredients to boiling, stirring constantly.
Cool to lukewarm.
Sift soda and flour together and add alternately with soy milk, yogurt, and applesauce, beating thoroughly after each addition.
Pour into greased muffin pans and bake in a 350 degree oven for 15 minutes.
Makes 16 cupcakes.
Perfect with Vegan Vanilla Frosting