Gingerbread Cupcakes with Eggnog and Cream Cheese Frosting
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One of my favorite things about the holidays season is Silk Eggnog. It’s much more mild than non-vegan eggnog, but that’s what I love about it. I envisioned creating a creamy eggnog frosting to top my gingerbread cupcakes, but unfortunately, that was not the result. The frosting is still very yummy, but hardly any hint of eggnog. I guess I somehow had forgotten how little liquid goes into making frosting. Nonetheless, these cupcakes are a great holiday treat! INGREDIENTS Cupcake Batter:
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- 1¼ cups all-purpose flour
- 1 tablespoon whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 3 teaspoon ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup vegetable oil
- 1/3 cup light molasses
- ½ cup maple syrup
- ¼ cup soy milk
- 2 tablespoons soy yogurt (or soy sour cream)
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