1 1/4 cups flour
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon allspice
1/4 teaspoon salt
4 tablespoons vegan margarine (80% fat is best) PLUS 2 tablespoons
1/2 cup organic unbleached sugar
1/2 cup molasses
1/4 cup applesauce
1 teaspoon baking soda
8 ounces vegan cream cheese, softened
1 1/2 cups organic unbleached sugar
1/2 teaspoon vanilla
2 teaspoons cinnamon
1 tablespoon crystallized ginger, sliced
Into a bowl, sift together flour, ginger, cinnamon, cloves, allspice, and salt.
In another bowl, cream 4 tablespoons margarine, then add sugar, and beat the mixture until it is fluffy.
Beat in molasses and applesauce, beating until the mixture is smooth.
In a measuring cup, combine the baking soda with 1/2 cup boiling water and stir the mixture until soda is dissolved.
Stir the baking soda mixture into the molasses mixture (the mixture will appear curdled), then stir the molasses mixture into the flour mixture, stirring to combine the ingredients well.
Line twelve 1/2-cup muffin tins with paper liners and spoon the batter into the liners, filling them halfway.
Bake the cupcakes in the middle of a preheated 350 F oven for 20 minutes, or until a tester comes out clean.
(The cupcakes will be flat or slightly indented on top.) Transfer the cupcakes to a rack and let them cool.
In a bowl, cream together the vegan cream cheese and the remaining 2 tablespoons margarine. Add the organic unbleached sugar, cinnamon, and vanilla, and beat the mixture until it is fluffy and smooth.
Chill the frosting for 30 minutes.
Frost the cupcakes and top each with some ginger.
Instead of the vegan cream cheese frosting, try these with Vegan Buttercream Frosting!