Vegan Gingerbread Cupcakes

December 16th, 2008 by justJENN

I ran out of eggs. And butter. I had to improvise on the fly. Now don’t get me wrong, I bow down to the altar of Paula Deen, (entirely made of butter, btw) but it IS possible to cook without animal products if need be, even if it’s not my first choice. These are REALLY good, moist and you won’t even miss the butter…

ingredients:
2 cups all purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/2 teaspoon salt
2/3 cup vegetable oil
2/3 cup light molasses
1/2 cup maple syrup
1/2 cup brown sugar
1/2 cup soymilk
4 ounces applesauce

Preheat oven to 350 F. Line a cupcake pan with liners.

Sift together the flour, ginger, cinnamon, baking powder, baking soda, cloves, nutmeg and salt.

Whisk together wet ingredients – oil, molasses, syrup, water and applesauce.

Stir the wet into the dry until nicely combined.

Fill your baking cups about 2/3 full. Bake 15 – 17 minutes, depending on your oven, until a toothpick comes out clean. Let cool on a wire rack.

Frost with chocolate frosting.