let them eat cupcakes

One of the biggest fallacies of cooking with animal products is that you need egg to bake with. Do you flipping heck as like!

On that note, here's a really cool recipe for cupcakes, kindly made by the lovely Sharon. I don't really use other people's recipes, but Sharon appropriated it from the excellent Vegan Cupcakes Take Over the World. And I scoffed them.

Gingerbread Cupcake

1 1/2 cups self raising flour
3 tsp ground ginger
1tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp salt
1/2 cup oil
1/3 cup light molasses
1/2 cup syrup
1/4 cup soya milk
2 tbsp soya yoghurt
1 1/2 tsp lemon zest, finely grated
1/4 cup crystallised ginger, finely chopped

Preheat oven to 175oC. Line a muffin tin with paper cupcake liners.
Sift the flour, ginger, cinnamon, cloves and salt into a bowl.
Whisk the oil, molasses, syrup, soya milk, yoghurt and lemon zest in a separate large bowl. Add the flour mixture to the wet ingredients and mix until just smooth. Fold in the ginger.
Fill the cupcake liners by two-thirds. Bake for approx 20 minutes until a knife comes out clean. Move to a cooling rack and allow to cool completely before adding the topping.

Topping

1/4 cup vegan margarine
1/4 cup vegan cream cheese
2 cups icing sugar
1 tsp vanilla extract

Cream together marg and cream cheese. Whip it up with a mixer, while adding the icing sugar in 1/2 cup batches until smooth. Mix in vanilla.
Pipe on top of the cupcakes.