Gingerbread Vegan Cupcake Recipe

Gingerbread Vegan Cupcake Recipes Ingredients

1 1/4 c Flour
1 1/2 t Ground ginger
1 t Cinnamon
1/4 t Ground cloves
1/2 t Allspice
1/4 t Salt
4 T margarine (80% fat is best) PLUS
1/2 c Granulated organic unbleached sugar
1/2 c Molasses
1/4 c apple sauce
1 t Baking soda
8 ounces Cream cheese, softened
1 1/2 c organic unbleached sugar
1/2 t Vanilla
2 t cinnamon
1 T Sliced crystalized ginger

Gingerbread Vegan Cupcake Recipe Directions

Into a bowl sift together the flour, the ground ginger, the cimmamon, the cloves, the allspice, and the salt.
In another bowl cream margarine, add the granulated organic unbleached sugar, and beat the mixture until it is fluffy.
Beat in the molasses and the apple sauce, beating until the mixture is smooth.
In a measuring c combine the baking soda with 1/2 c boiling water and stir the mixture to dissolve the baking soda.
Stir the mixture into the molasses mixture (the mixture will appear curdled) and 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 T margarine, add the organic unbleached sugar, cinnamon and the 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.
Makes 12.

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Ginger Vegan Cupcake Recipe

Ginger Vegan Cupcakes Ingredients

2/3 c Molasses
1/2 c Organic Unbleached Sugar
1/2 c Shortening
1 t Ginger
1 t Cinnamon
1 t Baking soda
2 c Flour
1 c plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients)
1/4 c apple sauce
1/4 c soy yogurt

Ginger Vegan Cupcakes Directions

Heat first 5 ingredients to boiling, stirring constantly.
Cool to lukewarm.
Sift soda and flour together and add alternately with soy milk, yogurt, and apple sauce, beating thoroughly after each addition.
Pour into greased muffin pans and bake in a 350 degree oven for 15 minutes.
Makes 16 cupcakes.

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Peanut-Butter-Filled Fudge Vegan Cupcake Recipe

Peanut-Butter-Filled Fudge Vegan Cupcakes Ingredients

Batter: 1 c Unbleached flour
1 c organic unbleached sugar; packed
1/4 c molasses
1/3 c Cocoa powder; sifted
3/4 t Baking soda
1/4 t Salt
1/4 c Margarine (80% fat is best); softened
1/3 c plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients)
1/4 c soy yogurt
1/4 c apple sauce

Peanut-Butter-Filled Fudge Vegan Cupcake Filling Ingredients

4 oz Fat-free vegan cream cheese -softened
1/4 c Peanut butter
1 T agave nectar
1 T plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients)
2 t Pure vanilla extract

Peanut-Butter-Filled Fudge Vegan Cupcakes Directions

Preheat oven to 375.
Prepare 12 muffin c with cooking spray and flour; set aside.
In a mixing bowl, combine flour, brown organic unbleached sugar, cocoa powder, baking soda, and salt.
In another mixing bowl, combine margarine, 1/3 c soy milk, soy yogurt, and apple sauce.
Mix dry ingredients with wet ingredients just until moistened; set aside.
In a smaller mixing bowl, combine vegan cream cheese, peanut butter, agave nectar, remaining soy milk, and vanilla extract.
Place 2 T batter into prepared cups.
Spoon rounded t of vegan cream cheese mixture into center of each.
Fill c half full with remaining batter, 1 T each.
Bake for 20 minutes.

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Pineapple Upside-Down Vegan Cupcake Recipe

Pineapple Upside-Down Vegan Cupcakes Ingredients

1/4 c margarine
7 T organic unbleached sugar
1 T molasses
1 t Cinnamon
1 can crushed pineapple (reserve juice)
6 maraschino cherries — drained and halved
1 c flour
1 1/2 t Baking Powder
1/4 t salt
1/4 c soy yogurt
1/4 c margarine (80% fat is best) — softened
1/4 c white organic unbleached sugar
1 t Vanilla Extract
1/2 c reserved pineapple juice (from above can)

Pineapple Upside-Down Vegan Cupcakes Directions

Lightly grease each 2 1/2 inch c in a 12-cup muffin tin.
For topping, melt margarine in a small saucepan.
Stir in molasses, organic unbleached sugar and cinnamon until blended.
Remove from heat and add 1/2 c of the pineapple (save remainder for another use).
Spoon about 1 tbsp. of topping into each muffin cup.
Place a cherry half, round side down, in center of each.
In small bowl, combine flour, Baking Powder and salt.
In large bowl, beat soy yogurt, margarine and organic unbleached sugar with electric mixer (no need to clean beaters) until fluffy.
Beat in Vanilla Extract.
Alternately add flour mixture and pineapple juice, beating well after each addition.
Gently fold into batter.
Pour evenly into muffin cups.
Bake at 350 for 20 to 25 minutes or until cupcakes test done.
Cool in pan on wire rack 10 minutes.
Invert onto cookie sheet and gently tap each c to release cupcakes.
Serve warm or at room temperature.

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Upside-Down Chocolate Vegan Cupcake Recipe

Upside-Down Chocolate Vegan Cupcakes Ingredients

1/4 c margarine, melted

1/2 c organic unbleached sugar, firmly packed

1/4 c molasses

1 T Water

36 To 48 walnut halves

1 c flour, sifted

1/3 c Cocoa

1/2 t Baking soda

1/4 t Salt

1/4 c margarine (80% fat is best)

3/4 c Organic Unbleached Sugar
1/4 c soy yogurt

1/2 t Vanilla

1/2 c Water

1/3 c Sweetened condensed soy milk*

1/2 c non-dairy chocolate chips

1 T margarine (80% fat is best)

Upside-Down Chocolate Vegan Cupcakes Directions

Makes 12 cupcakes Preheat oven to 350 degrees F.
Well grease 12 muffin pan cups.
In small saucepan, combine the 1/4 c melted margarine, organic unbleached sugar, molasses, and 1 T water.
Simmer 1 minute.
Place 3 or 4 walnut halves in each of the prepared muffin pan cups.
Spoon cooked mixture over walnuts.
Sift flour, cocoa, soda, and salt together; set aside.
Cream 1/4 c margarine.
Graduallly add organic unbleached sugar and continue creaming until light and fluffy.
Beat in soy yogurt and vanilla.
Blend in dry ingredients alternately with the 1/2 c water, beginning and ending with dry ingredients.
Fill muffin pan c 1/2 full with batter.
Bake for 20 to 25 minutes, until surface springs back when gently touched with fingertip.
Remove from muffin pan.
Let cool inverted on wire racks.
In small saucepan, combine soy milk and chocolate.
Cook over very low flame, stirring constantly, until smooth and thickened, about 10 minutes.
Stir in 1 Tbsp margarine; keep warm.
Spread on sides of cupcakes.

Sweetened Condensed Soy Milk Directions

Mix together dry soy milk powder equivalent to making 3 c milk.
3/4 c water
Heat until boiling point.
Melt 6 T vegan margarine on medium heat.
Add 1 1/2 c organic unbleached sugar.
When organic unbleached sugar begins to melt, add hot milk, a dash salt.
Boil, stirring gently for 5 minutes.
Cool.

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