I hope you had a good Valentine’s Day, Galentine’s Day or simply a good Saturday. Since my partner didn’t get home from sunny California until 2am on Friday night, I woke up quite a few hours before he did so I made cupcakes! After raiding my cabinets and realizing I had very few baking ingredients, I opted to create a new cupcake based on the golden vanilla cupcakes in Vegan Cupcakes Takeover the World (seriously buy this book – it’s a must have!).
I decided to try a vanilla-ginger flavor since I had some powdered ginger root and crystalized ginger in my cabinets. Most ginger cupcake recipes are for a ‘gingerbread’ flavor, but I wanted something a bit more ginger and a bit less ‘holiday spice.’ Give this recipe a try. The ginger flavor is subtle enough for those who aren’t huge fans of ginger, but still gingery enough to satisfy the ginger lovers among us.
Let me know what you think! Cheers!
- 35-40 minutes (20-22 cook, 15 prep)
- 12 cupcakes
- 1 cup soy milk
- 1 tsp. apple cider vinegar
- 1¼ cups all-purpose flour
- 2 tbsp. cornstarch
- ¾ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 tsp. ground ginger
- ½ tsp. cinnamon
- ½ cup crystalized ginger (I used this)
- ⅓ cup canola oil
- ¾ cup Splenda
- 2 tsp. vanilla extract
- ¼ tsp. almond extract
- Preheat oven to 350 degrees. Line muffin pan with cupcake liners.
- Whisk the soy milk and vinegar together and set aside to curdle.
- After a few minutes, mix the soy milk mixture, oil, sugar, vanilla, and almond extract.
- Sift in the flour, cornstarch, baking powder, baking soda, powdered ginger, cinnamon, and salt, and mix until no lumps remain.
- Fold in the crystalized ginger chips.
- Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes.
- Let cool completely before frosting.
- Frosting – I actually made my frosting from scratch. Using a hand mixer, I combined 2 cups powdered sugar, 1 tbsp powdered ginger, 1 tsp vanilla extract, and 1/2 cup soy milk. I garnished the icing with clear crystal sprinkles and colored sugar hearts.