Vegan Eggless Ginger Squash Cupcakes
10 ingredients
7 steps
Ingredients
- 2 cups unbleached all-purpose flour
- 14 teaspoon salt
- 1 tablespoon baking powder
- 34 cup sugar
- 1 teaspoon ground ginger
- 12 teaspoon cinnamon
- 14 teaspoon ground cloves
- 34 cup squash puree
- 4 tablespoons canola oil (1/4 cup)
- 12 cup unsweetened soymilk (approx, see directions)
Directions
-
1Whisk the flour, salt, baking powder, sugar, and spices together in a bowl.
-
2Add the squash puree and oil and whisk well, the dough should be thick and hard to mix now.
-
3Add just enough soymilk to make the dough creamy and no flour sticking to the bottom of the bowl, but make sure it's not too runny.
-
4Line a cupcake pan with 12 muffin papers and fill each one about halfway.
-
5Get another pan and add more papers if you have more batter.
-
6Bake at 350F for 25-30 minutes or until the tops have browned and set.
-
7Let cool before adding the frosting of your choice.
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