And now for a less than awesome segue (as there really isn't a good one I can think of... Speaking of 2012, how many of you have storage sheds filled with goods just in case the Mayans were right?? Oh those Mayans and their calendars, messing with peoples' heads for years. But seriously, do you have a stock pile of goods? If so, and you are right and I'm wrong, can I come visit on the 22nd? If you say yes I'll make you these delicious and wonderfully holiday filled Gingerbread Cupcakes! YUM! Or in the spirit of the holidays I'll just share it on here for you folks to munch on before the Mayan calendar shuts us down.
But back to a serious(ish) note, if you are in need of holiday healthier comfort food these little cupcake morsels are the way to go! Yes, they are cupcakes and so aren't screaming health, but they are cholesterol free, refined sugar free (without the frosting), and free of any dairy excess fats. So grab these ingredients, and get to making yourself some extra delicious holiday gingerbread cupcake treats.
makes about 12-14 cupcakes
(adapted from These Peas are Hollow)
3/4 cup sorghum flour
3/4 cup quinoa flour
1/2 cup tapioca flour
1/2 cup potato starch
1 teaspoon baking powder
1 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon each: allspice, ground cloves, ground nutmeg
1 teaspoon cocoa powder
1 teaspoon ground cinnamon
2 teaspoons ground ginger (best to use powder and not fresh)
4 tablespoons applesauce
4 tablespoons earth balance (or other vegan butter substitute)
3/4 cup dark molasses
3/4 cup maple sugar
1 large flax egg (1 tablespoon ground flax with 4 tablespoons warm water whisked)
1 cup "buttermilk" (1 cup almond milk and 1 tablespoon apple cider vinegar whisked)
Preheat oven to 350 degrees.
In a bowl mix together all your fours, starches, powders, xanthan gum, and spices. Set aside.
Whisk together your buttermilk mixture and let set for 5 minutes. Also whisk together your flax egg mixture and let set for 5 minutes.
Get our your stand mixer (or do this by hand, but the mixer is easier) and in the bowl add molasses, maple sugar, applesauce and earth balance. Beat until everything is combined. Next add in your flax egg and continue to beat until combined. Slowly add in the "buttermilk" and continue to beat the mixture until combined.
Once your wet ingredients are well blended slowly add your flour mixture. Add it in smaller batches to make the mixing process easier. Once the flour has been completely combined with the wet ingredients it is time to get our your cupcake pan and fill it up! You can use cupcake liners or simply spray your pan, either way works. Fill each cupcake holder about 3/4 (maybe a wee bit higher) full. With the pan filled with cupcake fun place in the oven and cook for 25-27 minutes, or until a toothpick comes out clean.
Place the cupcakes on a cooling rack. While they are cooling clean out your stand mixer bowl and lets make some frosting!
2/3 cup tofutti vegan cream cheese
1/2 cup earth balance
1 teaspoon vanilla
1 teaspoon guar gum
1/4 teaspoon cinnamon
2 1/2 - 3 cups sifted powered sugar
Place all ingredients except the powdered sugar in the mixer. Once they all are combined slowly add in the powdered sugar. Beat until well combined. Place the bowl in the fridge and let the frosting set for at least 10 minutes.
Then once the frosting is ready and the cupcakes are cool, frost, decorate, and devour. :)