Eggless Ginger- Spice Cupcake

 

                 Congrats Srivalli for this Silver jubile blogging marathon event and I wish you to continue this journey successfully. As part of this event, I have choosen COOKING FROM A BOOK theme for this 3 days and I like to share 3 different recipes from three different cook books. So today I am sharing a recipe from Party Vegan cook book written by Robin Robertson. This book is perfect for all vegan lovers with lot of delicious recipes. In the below recipe, I used plain milk instead of soy milk and followed the same to make it eggless one.

Total time: 30 minutes
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 12 cupcakes
Sources:  Party Vegan by Robin Robertson

Ingredients:

Wet ingredients 1:
3/4 cup plain or vanilla soy milk or other nondairy milk
1 1/2 teaspoons apple cider vinegar

Wet ingredients 2:
1/2 cup granulated sugar
1/4 cup light brown sugar
1/4 cup neutral vegetable oil
1 1/2 teaspoons pure vanilla extract

Dry Ingredients:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg or cloves

Frosting:
1 cup butter / margarine
4 cups confectioners’ sugar
2 tablespoons plain milk
1 1/2 teaspoons pure vanilla extract
3/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice, nutmeg or cloves

Method:
Preparation:

• Preheat the oven to 350°F. Lightly grease a 12-cup muffin tin or line with paper liners. Set aside.
• In a small bowl, combine the milk and vinegar and set aside. ( Milk will curdle but it is OK)

• In a medium bowl, combine the flour, baking powder, baking soda, salt, ginger, cinnamon, allspice, and nutmeg. Mix to combine.
• In a large bowl, combine both the sugars, oil, and vanilla. Stir in the milk mixture. Add the dry ingredients to the wet ingredients and stir until smooth.
• Pour the batter evenly into the prepared tin about 2/3 full and bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool completely on wire rack before frosting.

Frosting:

• In a large bowl, cream the butter with an electric mixer on high speed until light and fluffy. 
• Add the sugar, milk, spices, and vanilla and mix until thoroughly combined. Continue mixing for about 2 minutes until the frosting is smooth and stiff.
• When the cupcakes are completely cool, frost them with the frosting. Decorate it with candied ginger. Store in a tightly sealed container.