This fabulous showcase recipe is just one example of the delicious egg-free, dairy-free recipes from “Vegan Cupcakes Take Over The World” by Isa Chandra Moskowitz and Terry Hope Romero

Yield: 12 cupcakes

Ingredients: 

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4  teaspoon salt
• 1/2 cup vegetable oil
• 1/3 cup light molasses
• 1/2 cup maple syrup
• 1/4  cup soy milk
• 2 tablespoons soy yogurt
• 11/2 teaspoons
• finely grated lemon zest
• 1/4  cup finely chopped crystalized ginger

Directions:

Preheat oven to 350 degrees.

Line a muffin pan with paper cupcake liners. Sift the flour, baking powder, baking soda, ginger, cinnamon, cloves and salt into a bowl and mix. Whisk the oil, molassess, maple syrup, soy milk, yogurt and lemon zest in a separate large bowl. Add the flour mixture to the wet ingredients and mix just until smooth. Fold in the chopped crystalized ginger. Fill the cupcake liners two-thirds full. Bake for 19 to 22 minutes, until a knife or toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely before frosting.

For lemon frosting:

• 1/4  cup shortening
• 1/4  cup margarine
• softened 2 cups confectioners’ sugar
• 2 tablespoons fresh lemon juice
• 2 teaspoons finely grated lemon zest
• 1 teaspoon vanilla extract

Directions:

In a small bowl, cream the shortening and margarine until well combined. Add the confectioners’ sugar in roughly one-half cup additions. After each addition of sugar, add a splash of lemon juice and beat well with a handheld mixer. Add lemon zest and vanilla and beat for another three to five minutes until smooth, creamy and fluffy. Wrap tightly with plastic wrap and refrigerate until ready to use.

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