INGREDIENTS:1 1/4 cup 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 ground nutmeg
1/4 TSP salt
1/2 cup vegetable oil
1/3 cup light molasses
1/2 cup maple syrup
1/4 cup rice milk
2 tbsp soy yogurt
DIRECTIONS:
Preheat oven to 350°F and line cupcake tin with liners. Sift the flour, baking powder, baking soda, spices, and salt in a bowl. Whisk oil, molasses, maple syrup, rice milk & yogurt in a separate bowl. Add the wet to the dry and mix just until combined. Fill cupcake liners and bake for approx. 20 minutes. Top with vegan vanilla buttercream frosting. Happy holidays!
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 ground nutmeg
1/4 TSP salt
1/2 cup vegetable oil
1/3 cup light molasses
1/2 cup maple syrup
1/4 cup rice milk
2 tbsp soy yogurt
DIRECTIONS:
Preheat oven to 350°F and line cupcake tin with liners. Sift the flour, baking powder, baking soda, spices, and salt in a bowl. Whisk oil, molasses, maple syrup, rice milk & yogurt in a separate bowl. Add the wet to the dry and mix just until combined. Fill cupcake liners and bake for approx. 20 minutes. Top with vegan vanilla buttercream frosting. Happy holidays!
