Vegan Gingerbread Cupcakes and Eggnog Snickerdoodles

I went a little bit crazy with baking this Christmas. In one day I baked four kinds of cookies and two kinds of cupcakes. I am sure they will all make their appearance in this blog over the next month. However these two were the biggest hits and the most holiday themed. If you want to make everybody love you at your new years party, or any holiday get together’s you may be attending in the next few days bring one or both of these goodies!
The eggnog snickerdoodles are light and fluffy and taste of nutmeg and heaven. The gingerbread cupcakes have pieces of candied ginger in them, and a fluffy lemon buttercream on top. Let’s start with the cupcakes since they have a longer bake time.
The candied ginger is essential in these little cakes it gives them an extra bite that really pushes them over the edge. I had a bit of trouble finding it, but found them in the bulk food section of my local No Frills. 
A festive cupcake holder never goes wrong.
The recipe is a basic mix of flour, spices, molasses, and maple syrup instead of sugar (so you can feel healthy when you eat 1 or 2 or 10!)

The eggnog snickerdoodles are incredible light and fluffy. The dough is a mixture of shortening, margarine, sugar, flour, a tsp of lemon zest and rum extract! 
After working the dough together you mix together a cinnamon and nutmeg mixture into a separate bowl. Breaking off small handfuls of dough roll it into a circle and then roll it in the nutmeg and cinnamon mixture.
See how I have flattened the cookies? Ya, don’t do that, they then bake flat, still delicious but not as fluffy. (My second batch I didn’t flatten them and they were perfect). Get ready for all of your friends and family to beg you for your recipes and be shoving the extras in their pockets!
Gingerbread Cupcakes
1 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
3 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt
1/2 cup vegetable oil
1/3 cup fancy molasses
1/2 cup maple syrup
1/4 cup soy milk
2 tbl apple sauce
1 1/2 tsp finely grated lemon zest
1/4 cup finely chopped crystallized ginger
Directions
  1. Preheat oven to 350
  2. Sift together your flour, baking powder and soda and spices
  3. In a separate bowl whisk together your oil, mollases, syrup, milk, apple sauce and lemon zest
  4. Add the dry to the wet and combine, fold the ginger in
  5. Bake for 20min or until a toothpick inserted comes out clean
Lemon Buttercream Frosting
1/4 cup margarine
1/4 cup shortening
2 cups flour
2 tbl lemon juice
2 tsp lemon zest
1 tsp vanilla extract
Eggnog Snickerdoodles
1/2 cup margarine
1/2 cup shortening
1 3/4 cups sugar
Egg replacer equivelent to 2 eggs
1/2 tsp rum extract
2 and 3/4 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
2 tsp lemon juice
Coating
1 3/4 tsp ground nutmeg
1/4 tsp cinnamon
Directions
  1. Pre-heat oven to 400
  2. Cream together the margarine, shortening and sugar
  3. Add the egg replacer, rum extract and lemon juice
  4. In a separate bowl mix together the dry ingredients
  5. Add the dry to the wet and combine
  6. In a separate bowl mix together the nutmeg and cinnamon
  7. Roll each cookie in the nutmeg and cinnamon mixture
  8. Bake for 8-12min.
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