Vegan Eggless Ginger Squash Cupcakes |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Based on my vegan eggless pumpkin cupcakes recipe, I made these because I was craving gingerbread and had some canned squash puree I wanted to try in a cake form. It resulted in a different but tasty cupcake that went awesome with a vanilla-maple frosting. Yields about 12-15 cupcakes depending on how you fill the papers. Ingredients:
2 cups unbleached all-purpose flour |
1/4 teaspoon salt |
1 tablespoon baking powder |
3/4 cup sugar |
1 teaspoon ground ginger |
1/2 teaspoon cinnamon |
1/4 teaspoon ground cloves |
3/4 cup squash puree |
4 tablespoons canola oil (1/4 cup) |
1/2 cup unsweetened soymilk (approx, see directions) |
Directions:
1. Whisk the flour, salt, baking powder, sugar, and spices together in a bowl.
2. Add the squash puree and oil and whisk well, the dough should be thick and hard to mix now.
3. Add just enough soymilk to make the dough creamy and no flour sticking to the bottom of the bowl, but make sure it's not too runny.
4. Line a cupcake pan with 12 muffin papers and fill each one about halfway. Get another pan and add more papers if you have more batter.
5. Bake at 350F for 25-30 minutes or until the tops have browned and set. Let cool before adding the frosting of your choice.
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