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Vegan Cupcakes - Gingerbread

I love cake mixes that don't require the stand mixer so this recipe for gingerbread vegan cupcakes was always going to be a favorite.

Like most of my recipes, this recipe for vegan gingerbread cupcakes is very easy.

Dates and raisins mixed with the spices are a great combination. Added to this the flavors from the maple syrup and/or molasses make these gingerbread cupcakes that even the non-vegans will love.

Ingredients:

• 1/2 cup raisins
• 1/2 cup chopped pitted dates
• 1 3/4 cup water
• 3/4 cup sweetener (e.g. 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

Preparation:

• Preheat oven to 350F (175C).

• Combine dried fruit, water, sweetener in a large heavy saucepan and bring to a boil.

• Boil for 2 minutes, then remove from heat and let cool.

• Line cupcake trays with cupcake liners.

• Mix dry ingredients in large mixing bowl.

• When fruit mixture is cool mix it into premixed dry ingredients.

• Spread mixture into cupcake trays.

• Bake for 15-20 minutes or until a skewer inserted in the center of a cupcake comes out clean.

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