whisk & blade

   Thai Ginger and Lemongrass Vegan Cupcakes

I was making a cup of herbal tea last night, and was inspired by the combination of lemon / ginger / lemongrass in the tea. I decided to translate the Thai flavors into a vegan cupcake recipe: the lemon in the cake adds an additional tanginess to these complex-but-delicate cakes. I topped these with a lime buttercream to add another dimension of citrusy goodness.

Ginger & Lemongrass Cupcakes

Prep time: 40 mins + cooling
Makes 12 cupcakes

— 1 cup soy or rice milk
— 1 teaspoon apple cider vinegar
— 3” piece of ginger root, peeled and minced
— 2 stalks of lemongrass, finely minced
— 2 tablespoons lemon juice
— 1/3 cup canola oil
— 3/4 cup sugar
— 2 teaspoons vanilla extract
— 1/4 teaspoon almond extract
— 2 tablespoons arrowroot powder (or cornstarch)
— 1 1/4 cup all-purpose flour
— 1/2 tsp baking soda
— 3/4 teaspoon baking powder
— 1/2 teaspoon salt

1. Heat oven to 350°F and line a muffin tin with 12 paper liners.
2. In a large bowl, whisk together the soymilk and vinegar for one minute. Add the ginger, lemongrass, lemon juice, oil, sugar, vanilla and almond extracts and whisk until blended.
3. In a smaller bowl, sift together the arrowroot powder (or cornstarch), flour, baking soda, baking powder, and salt. Add in batches to the liquid mixture, whisking until just combined.
4. Fill liners with batter until 3/4 full. Bake for 20 - 22 minutes. Cool in pan for 5 minutes then transfer to a wire rack to cool completely.

Lime Buttercream

Prep time: 15 mins

— 1/4 cup non-hydrogenated vegan shortening (I recommend Earth Balance)
— 1/4 cup vegan margarine (Earth Balance)
— 1 tablespoon grated lime zest
— 1/4 cup lime juice
— 3 cups confectioner’s sugar
— 2 tablespoons vanilla extract
— a tablespoon or two of soy milk, if needed

1. Allow the shortening and margarine to soften to room temperature. In a large bowl, beat together the shortening and margarine. Add the lime zest, juice, and vanilla until combined.
2. Beat in the powdered sugar a cup at a time on high speed, mixing for a minute or two between each cup. Continue to mix on high for up to 10 minutes or until the buttercream reaches the desired fluffy consistency. Add more powdered sugar or splashes of soy milk to adjust the consistency as needed.
3. Frost cupcakes with lime buttercream and decorate with candied ginger or lime peel, if desired.