Vegan Gingerbread CupcakesLike most of my recipes, this recipe for vegan gingerbread cupcakes is very easy.I love cake mixes that don't require the stand mixer so this recipe for vegan gingerbread cup cakes was always going to be a favorite. 1/2 cup raisins 1/2 cup chopped pitted dates 1 3/4 cup water 3/4 cup sweetener (eg half maple syrup & half molasses) 1/2 tsp salt 2 tsp ground cinnamon 1 tsp ground ginger 1 tsp ground nutmeg 1/4 tsp ground cloves 2 cups whole wheat pastry flour 1 tsp baking soda 1 tsp baking powder 1. Combine dried fruit, water, sweetener in a large heavy saucepan and bring to a boil. 2. Boil for 2 minutes, then remove from heat and let cool. 3. Preheat oven to 175C (350F). 4. Line cupcake trays with cupcake liners. 5. Mix dry ingredients in large mixing bowl. 6. When fruit mixture is cool mix it into premixed dry ingredients. 7. Spread mixture into cupcake trays. 8. Bake for 15-20 minutes or until a skewer inserted in the center of a vegan gingerbread cupcake comes out clean.
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