Birthday Cupcakes

Birthday CupcakesDelicious Finished ProductThis is only my third post about cupcakes? I’m personally a little ashamed of myself. But it was my best friend’s birthday yesterday, and she obviously needed some delicious cupcakes. She requested chocolate & ginger because she is smart, and I  found a great recipe in  Vegan Cupcakes Take Over the World.

For the cupcakes you’ll need:Cupcake Batter

  • 1 cup soy milk (I used almond milk)
  • 1 tsp apple cider vinegar
  • 3/4 cup granulated sugar
  • 1/3 cup canola oil
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract, chocolate extract, or more vanilla extract
  • 1 cup all purpose flour, sifted
  • 1/3 cup cocoa powder, sifted
  • 2 tsp ground ginger
  • 1/3 cup crystallized ginger, chopped finely
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Preheat your oven to 350, and line a muffin pan with cupcake liners.

Whisk together the soy milk and vinegar in a large bowl and set it aside for a few minutes so it can curdle.  Then add the sugar, oil, and extracts to the soy milk mixture and beat until foamy.  In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, ginger, and salt.  Add in two batches to the wet ingredients, and beat until no large lumps remain.  Add the crystallized ginger and mix in.

Birthday Cupcakes

Pour your batter into the liners, filling them 3/4 of the way.  Bake 18-20 minutes, until a toothpick inserted into the center comes out clean.  Transfer them to a cooling rack and let them cool completely before you frost them.

For the Thick Chocolate Fudgey Frosting you’ll need:

  • 1/2 cup margarine, softened at room temperature (Earth Balance sticks work great for this.)
  • 1/2 cup agave syrup, light or dark
  • 2 tsp vanilla extract
  • 1/3 cup cocoa powder, sifted
  • 1/2 cup soy milk powder (don’t use vanilla or flavored powders that contain large sugar crystals)
    Egg Beater

Beat the margarine and agave with an electric mixer at medium speed until it’s as smooth as you can get it. It will look slightly like cat vomit, but don’t be alarmed. Whisk in the vanilla, then slowly fold in the cocoa powder. Slowly beat in the soy milk powder at low speed. If the mixture seems to firm, drizzle in a little agave, and if it’s too watery, add a bit more soy milk powder. Beat it until it fluffs up a little, but this is more of a “spreading with a spatula” type frosting than a “piping bag” type frosting.

If the frosting is too loose, just pop it in the refrigerator for 10 minutes to firm up for spreading.  You can also store this in the fridge and use it the next day, just give it 15-20 minutes at room temperature before spreading it on your cupcakes.

Top them however you’d like, and serve! The little bits of crystallized ginger in these are delightful!


Holly loves cupcakes more than most things.  Check out her Real Blog for more delicious cupcake recipes, and also the Babes In Soyland Twitter.