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.
