Vegan Gingerbread Cupcake Recipe

 

Mmmmmm.... gingery....

 

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

 

 

Ingredients

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)

Preparation

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.

What I've Been Doing

Soooooo....

I haven't been baking much over the last few days.  I have been a bit too busy to bake.  I have been making these:

Tetris Quilt, Front

Tetris Quilt, Back

Poodle Quilt

Ms. Pac-Man Quilt

Yeah, I'm a bit of a geek.


  

Candied Pecan Recipe

A few years ago, my internet Secret Santa gave me homemade candied pecans. From that day I hated my Secret Santa for introducing me to the most wonderful concoction known to man and then dropping out of my life as if this exchange meant nothing to him.

I finally tried to make my own.

Ingredients

1 egg white

1 Tbsp water

1 teaspoon vanilla extract

2 cups of pecans

1/2 cup sugar

1 teaspoon pumpkin pie spice

1 teaspoon cinnamon

1/2 teaspoon salt

Preparation

Preheat oven to 300 degrees Fahrenheit.

Put the sugar, cinnamon, pumpkin pie spice, and salt into a resealable plastic bag. Shake to combine.

Put the egg, water, and vanilla into a bowl and beat until slightly foamy. Add the pecans and stir to coat.

Lift the pecans out of the bowl with a fork or slotted spoon and shake to remove the excess egg white mixture.

Add the pecans to the bag with the sugar and spices. Shake the pecans in the bag until they are well coated.

Bake the pecans for 30 minutes on a baking pan that has been lined with a silpat, parchment paper, or lightly buttered/greased aluminum foil. (For God's sake: Do not forget to line you pan or you will regret it.) Stir halfway through baking.

Let cool completely before serving.

  

Gloopy Vegan Chocolate Mint Cupcake Recipe

Some might call these a lava cupcake, but I prefer the word gloopy.  Gloopy, but delicious. 

Filling/Frosting Ingredients

1/2 cup vegan margarine
2/3 cup unsweetened cocoa powder
2 cups powdered sugar
1/4 cup rice milk (or an appropriate analogue)
1/2 teaspoon pure vanilla extract

1 1/2 teaspoon peppermint extract

Melt the margarine. Mix in the cocoa. Alternately add powdered sugar and milk, while beating. Stir in vanilla and peppermint extracts.

Once you have completed the filling/frosting, put it in a container and stash it in the fridge to chill.  

Cupcake Ingredients

3/4 cup demerara sugar
1/3 cup coconut oil

1 tablespoon apple cider vinegar
1 cup rice milk
2 teaspoon vanilla extract
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups all-purpose flour

Preheat oven to 350 degrees Fahrenheit and line a muffin pan with 9 paper baking cups.

Beat together the coconut oil and sugar. Mix in the rice milk, cider vinegar, and vanilla extract.

Mix in the cocoa powder.  Add the baking soda, baking powder, and salt. Combine well.  Slowly incorporate the flour taking care not to over mix.

Portion out the batter into the pre-lined muffin pan, filling each cup only one-quarter of the way full.

Scoop a spoonful of the filling/frosting into the center of each cupcake and fill the cups with the remaining batter.

Bake for 18-22 minutes or until the cupcakes implode.  You'll see what I mean.

Makes 9 cupcakes.

They may be either eaten hot or cooled and frosted with the remaining filling/frosting. 

 

Vegan "Juggalo" Cupcakes Made with Grape Faygo

This cupcake makes me feel like I just gave birth to Rosemary's Baby.  This recipe is an abomination which is best left forgotten.  Faygo does not belong in cupcakes.

But since it's part of the world now, I might as well share the recipe.

These cupcakes turned out delightfully moist with a subtle grape flavor (consider using a full packet of grape Kool-Aid to boost the flavor).  They are actually quite yummy... even if they are the spawn of Satan.

I frosted them with a basic cream cheese frosting that I souped up with 2 tablespoons of Rose's Sweetened Lime Juice, a packet of lemon-lime Kool-Aid, and a quarter cup of powdered sugar.  Sorry, I didn't measure exactly because I used an old batch of frosting as my base.

Ingredients

They are more purple in person

1/2 cup coconut oil, warmed until liquid

1/2 cup demerara sugar (or raw sugar)

1 tablespoon cider vinegar

1 cup Grape Faygo (warmed to room temperature)

1/2 cup rice milk (warmed to room temperature

1 teaspoons pure vanilla extract

1/2 teaspoon grape Kool-aid (1/2 of a packet)

1/4 teaspoon salt

2 teaspoons baking powder

1/2 teaspoon baking soda

2 1/2 cups all-purpose flour

Preparation

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

Beat together the coconut oil and sugar.

Mix in the rice milk, Faygo, and cider vinegar. Add the vanilla extract and Kool-Aid.

Add the baking soda, baking powder, and salt. Mix until well combined.

Slowly incorporate the flour taking care not to over mix.

Portion out the batter into the pre-lined muffin pan. They don't rise a lot, so I filled the cups almost to the top.

Bake for 20-22 minutes.

Makes 12 cupcakes.