Vegan Gingerbread Cupcakes

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Enjoy all the warmth and comfort of spicey gingerbread and rich eggnog— in a cupcake. Curl up with a copy of Joyce on a snowy night, fire on the hearth, a cozy chair, a cupcake, and a steaming mug of tea, as you “watch sleepily, the flakes silver and dark, falling obliquely . . . like the descent of their last end” outside in the winter dusk.

 

Gingerbread Eggnog Cupcakes

Prep time: 15 minutes

Baking time: 20 minutes

Cooling time: 60 minutes

 

Yields: approximately 24 cupcakes

 

For the cupcakes:

 

  • 2 cups plus 2 tbs all-purpose flour
  • 5 tbs raw sugar
  • ½  tsp baking soda
  • 1 tsp baking powder
  • ½  tsp salt
  • ¼ tsp ground cloves
  • 1 tsp nutmeg
  • 6  tsp ground ginger
  • 3 tsp cinnamon
  • 1 tbs apple cider vinegar
  • 2 tbs molasses
  • 1 cup maple syrup
  • ¼  unsweetened soy milk
  • ½ cup melted coconut oil
  • 1 tbs vanilla extract

 

 

Preheat the oven to 350 degrees F. Line a muffin pan with cupcake liners.

Mix thoroughly the dry ingredients in one bowl and the wet ingredients in a separate bowl. Pour the wet into the dry and mix again. Spoon the batter into the cupcake liners and bake at 350 for 15-20 minutes. Test with a toothpick; cupcakes are done when it comes out clean. Set aside to cool for a few minutes and then in the fridge to cool thoroughly for 30 minute to an hour. Meanwhile, make the frosting.

 

For the frosting:

 

  • 1 cup vegan butter (I use Earth Balance)
  • 2 ½  cups confectioners sugar
  • 1 tsp cinnamon
  • 1 tsp nutmeg plus a little for sprinkling
  • 1 tbs vanilla extract
  • 2 tbs coconut milk

 

 

Make sure the vegan butter is room temperature. Mix the vanilla into the butter. I use a fork, but a food processor is certainly faster. Slowly incorporate the sugar until it is the consistency of frosting. If it needs thinning add a tablespoon or two of coconut milk

Assembling the cupcakes:

Make sure the cupcakes are completely cool so the frosting doesn’t melt off. You can spread the frosting on as is or use a frosting piping bag. Pipe onto the cupcakes. Sprinkle with nutmeg.

Take a cupcake, put the kettle on, and snuggle in for the long winter night.

“A few light taps upon the pane made him turn to the window. It had begun to snow again. He watched sleepily the flakes, silver and dark, falling obliquely against the lamplight. The time had come for him to set out on his journey westward. Yes, the newspapers were right: snow was general all over Ireland. It was falling on every part of the dark central plain, on the treeless hills, falling softly on the Bog of Allen and, farther westward, softly falling into the dark mutinous Shannon waves. It was falling, too, upon every part of the lonely churchyard on the hill where Michael Furey lay buried. It lay thickly drifted on the crooked crosses and headstones, on the spears of the little gate, on the barren thorns. His soul swooned softly as he heard the snow falling faintly through the universe and faintly falling, like the descent of their last end, upon all the living and the dead.

—James Joyce, The Dead

 

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About Author

Martha Readyoff

Martha is a poet, writer, and Montessori teacher living in Connecticut. She has been practicing yoga and meditation for many years. When she became a teacher 17 years ago she incorporated a regular mindfulness practice into her classroom to help children learn to become more aware of their emotions and the ways their minds work. She has taken classes at Omega Institute to enrich her students' and her own meditation. A fervent animal rights supporter, she is vegan for the animals, for health, for the planet, for everything!

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