Vegan Gingerbread Cupcakes

I already posted a lovely gingerbread cupcake. But there's a million little cupcakes out there. In fact, there are a million little Christmas treats out there. The majority of which have quite a lot of butter and cream. When you think about it, most of what is traditionally served on Christmas is not exactly vegan/veggie friendly. You've got your turkeys and hams and lambs etc etc. Even the produce tends to have dairy and or meaty things on top. I mean, why ruin those yummy yams with a gob of marshmallows? Actually, could someone explain that one to me?



Us vegans can scrape by just fine during this season, but it is a little rough. Especially when someone brings out the spiked eggnog and rum balls. I thought it was about time to help you guys out and share our favourite Christmas vegan recipe.

This cake is light with a lovely crumb. You can put any sort of frosting you'd like on it - lemon or nutmeg or the like - but we chose to just dip it in a light lemon ginger glaze. Make sure you have plenty of candied ginger on hand! You can't go wrong with Alton Brown's recipe. And, vegans, remember to be nice and share with all your friends. Because that's what this season is all about.





Vegan Gingerbread Cupcakes
adapted from Vegan Cupcake Takes Over the World


1 1/4 cups flour (we use half white and half whole wheat)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup vegetable oil
1/3 cup fancy molasses
1/2 cup real maple syrup
1/4 cup non-dairy milk (we used almond)
1 Tablespoon fresh grated ginger
2 Tablespoons soy yogurt
1 Tablespoon fresh lemon juice

1) Preheat the oven to 350 degrees. In a small bowl, whisk together your dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

2) In a large bowl, whisk together the oil, molasses, maple syrup, non-dairy milk, yogurt, lemon, and ginger until everything is well blended. Sift in your dry ingredients and stir with a wooden spoon until your batter comes together and is smooth.

3) Fill you cupcake pan with about three tablespoons per liner. Bake for about 20 minutes, or until your cake tester comes out clean. Let cool completely before glazing.

Lemon Ginger Glaze
3 Tablespoons water
3 Tablespoons lemon juice
1 teaspoon fresh grated ginger
1 - 2 cups confectioner's sugar
candied ginger

1) Combine your water, lemon juice, and ginger in a deep bowl. Add your confectioner's sugar, 1/4 cup at a time, and whisk well in-between. Keep adding until you've created your desired consistency - ours was about a cup and a quarter, but you can make yours thinner or thicker depending on your own tastes. Dip your cupcake tops in the glaze, making sure any of the extra has dripped off. Sprinkle with candied ginger and let dry completely before serving.