Monday, December 19, 2011

Vegan Gingerbread Cupcake Recipe


Mmmmmm.... gingery....


Fat-free, low-sugar, moist and delicious, these cupcakes are a great holiday treat.




½ cup molasses
4 ripe bananas, mashed
¼ teaspoon vanilla
1 teaspoon pumpkin pie spice mix
½ teaspoon cinnamon
4 teaspoons ground ginger
2 tablespoons fresh ginger, grated
¼ cup candied ginger, finely diced
¾ cup coconut or rice milk
zest of one orange
juice of one orange
2 teaspoon baking powder
1 teaspoon baking soda
2 cups all-purpose flour
1 cup raisins (optional)


Preheat oven to 350 degrees Fahrenheit and line a muffin pan with 12 paper baking cups

Toss the bananas into a mixing bowl and mash them with a mixer.  Add the molasses, vanilla, and spices and mix well. Incorporate the coconut/rice milk, orange zest, and orange juice.

Add the baking powder and baking soda. Mix well. Add the flour, taking care not to overmix.

Stir in the raisins.

Portion out the batter into the pre-lined muffin pan. They don't rise very much, so you can fill the cups the whole way.

Bake for 25-30 minutes or until a skewer inserted in the center of a cupcake comes out clean.

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