Sarah Plato
Spice Cupcakes and Cream Cheese Frosting
Ingredients:
1 1/2 cups and 3 Tbsp all purpose flour (may be substituted with a gluten free flour)
1 cup brown sugar
1 Tsp Baking Soda
1/2 Tsp Salt
1 Tsp Cinnamon
1/2 Tsp Clove
1/2 Tsp Nutmeg
1/4 Tsp Ginger
1 Cup Water
5 Tbsp Canola Oil
1 Tsp White Vinegar
(optional Add ins- 1/3 cup Raisins)
Directions:
Preheat oven to 350 degrees. In a large mixing bowl, add your dry ingredients and whisk. Once Blended set aside. In another small bowl add your wet ingredients and mix. Now add your wet ingredients to your dry ingredients and mix well. If you decide to add in raisins do so now and mix. Scoop your batter evenly into a 12 prelined cupcake tin and bake for 15-17 mins. They are done once you pass the toothpick test: insert a toothpick into the center of one -if it comes out clean it is done, if not bake another minute and try again. Remove from oven and let cool completely then frost as you see fit. Here we used store bought Cream cheese frosting that was dairy, egg, peanut, tree nut and soy free. because we cannot use the real cream cheese- dairy, or the alternative cream cheese – soy. Another option for these which I almost used is Maple frosting! Here’s the recipe for that:
Maple Frosting:
4 cups of powdered sugar
1 cup Earth Balance Butter substitute- Red sticks (2)
1 Tsp Vanilla extract
1 Tsp Maple Extract
Possible dash or Rice Milk- (I usually add a little like 1-2 ounces)
Mix the butter and vanilla and maple extracts first in a mixing bowl. Then slowly add the powdered sugar one cup at a time until incorporated on a low setting. You can now turn the speed of your mixer up to a high level to get a more whipped frosting. Now taste your frosting in case you feel like it needs a tiny bit more rice milk, maple or vanilla etc. Then frost your cupcakes as you please and enjoy!!
