Gingerbread Cupcakes & WHITE CHOCOLATE BUTTERCREAM FROSTING

*If you prefer to omit the cocoa powder you can replace with 2 tablespoons of flour

Serves: 24 standard or 48 miniature cupcakes

Ingredients

• Earth Balnace Buttery Sticks 1 stick (113g)
• Light Brown sugar 1 cup (210g)
• Ground Flax Seeds 1 Tablespoon (8g)
• Warm Water 3 tablespoons (90ml)
• Hot water 1 cup (237ml) *approximately 140° F
• Molasses 1¼ cup (425g) (300ml)
• Baking Soda 1 teaspoon (5g)
• Baking Powder 1 teaspoon (5g)
• Salt ½ teaspoon (3g)
• Ground Ginger 2 teaspoons (3.5g)
• Ground Cloves ¼ teaspoon (.5g)
• Ground Cinnamon 1½ teaspoon (3g)
• All Purpose Flour 2 ½ cups (325g)
• Natural Unsweetened Cocoa Powder *not dutched 2 Tablespoons (12g)

Instructions

1. Combine ground flax seed with hot water and whisk smooth
2. Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste
3. In the meantime, cream the softened earth balance or shortening with the light brown sugar on medium -high speed until very light and fluffy, about 3 minutes.
4. Scrape bowl periodically to ensure even mixing
5. Sift together all the dry ingredients from the baking powder to the cocoa powder and reserve.
6. Add the molasses to the hot water and then add the baking soda to that. It will bubble up as the baking soda begins to activate. Stir to combine
7. Add the flax egg to the creaming earth balance and sugar, and mix well.
8. Add ⅓ of the dry ingredients, blend well
9. Then add ½ of the molasses/water mixture slowly while mixing on low speed
10. Stop and scrape the bottom and sides of the bowl often
11. Repeat the process with another ⅓ of the dry, the remaining liquids and then the last addition of dry ingredients
12. Pour the batter into prepared pan and bake immediately in preheated 350° F oven Until It is Done approximately 15 minutes. A toothpick inserted into the center will yield sticky crumbs, not liquid or do the finger test, when it is springy to the touch they are done

 

WHITE CHOCOLATE BUTTERCREAM FROSTING

INGREDIENTS

4 tbsp corn starch or arrowroot powder

240ml / 1 cup almond milk or soy milk

100g cacao butter

80ml / ⅓ cup agave nectar or maple syrup

400g dairy-free butter or palm shortening

2 tsp vanilla extract

1. Mix the corn starch and almond milk together in a blender and add to a saucepan. Bring to a boil, remove from the heat and stir until thickened and smooth. Stir in the agave and leave to the side.
2. Gently melt the cacao butter over a low heat.
3. In a stand mixer, add the dairy-free butter / shortening and whisk with the vanilla extract. Slowly pour in the cornstarch mixture and melted cacao butter. It doesn't matter if it's still warm, just keep whisking until thick and smooth.
4. Leave to cool completely in the fridge before using for frosting. You may need to whip it again to soften it before using.