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Categories:
flour baking powder salt sugar margarine water egg ginger juice soy milk vanilla ginger sugar water cornstarch vegetable shortening margarine puree vanilla powdered sugar blueberry juice concentrate fresh blueberries
Viewed: 52 - Published at: 5 years agoIngredients
- 1 pound 10 ounces unbleached flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 pounds 4 ounces sugar
- 9 ounces, scant, non-hydrogenated vegan margarine (recommended: Earth Balance)
- 1/2 cup water
- 1 tablespoon egg replacer (recommended: Ener-G)
- 2 tablespoons ginger juice, commercial or fresh
- 1 1/2 cups plus 2 tablespoons soy milk
- 1 tablespoon vanilla extract
- 1/2 cup minced ginger, packed (about 6 ounces whole, unpeeled ginger root)
- 2 cups prepared peach puree, store-bought
- 3 tablespoons sugar
- 1 tablespoon water or brandy
- 1 tablespoon cornstarch
- 12 ounces non-hydrogenated vegetable shortening (recommended: Earth Balance)
- 4 ounces non-hydrogenated vegan margarine (recommended: Earth Balance)
- 6 ounces blueberry puree, store-bought
- 1 teaspoon vanilla extract
- 1 pound 13 ounces powdered sugar
- 2 tablespoons blueberry juice concentrate
- Fresh blueberries, for garnish, optional
Method
- For the cupcakes: Preheat the oven to 325 degrees F. Line standard cupcake pans with 36 standard cupcake liners.
- Sift the flour, baking powder, and salt into a medium bowl.
- Set the bowl aside.
- In the bowl of an electric stand mixer, cream the sugar and margarine with the whisk attachment, about 5 minutes.
- Scrape down the sides and bottom of the bowl.
- In a small bowl or cup, combine the water and egg replacer and stir to dissolve the egg replacer.
- Add the egg replacer to the sugar and mix until combined.
- Scrape the bottom of the bowl.
- Add the ginger juice and mix until combined.
- In a small bowl, combine the soy milk and vanilla and set aside.
- Turn the mixer speed to low and slowly add the dry ingredients and the soy milk, alternating between the 2, ending with the soy milk.
- Fold in the minced ginger by hand into the batter.
- Fill the cupcake liners 3/4 full with batter and bake until a toothpick inserted into each cupcake comes out clean, 19 minutes.
- Cool the cupcakes completely.
- For the filling: In a medium, heavy-bottomed saucepan, stir together the puree and sugar.
- Heat on medium-high heat until the mixture begins to bubble around the edges.
- In a small bowl, mix the water or brandy and cornstarch into a slurry.
- Slowly add the cornstarch mixture to the puree while whisking.
- Cook for 2 more minutes while stirring.
- Let cool completely.
- Put the cooled peach filling into a piping bag and cut 1/2 inch off the tip.
- For the frosting: In the bowl of a stand mixer, whip the shortening and margarine until completely combined.
- Scrape the bottom of the bowl to ensure that all the ingredients are mixed thoroughly.
- Add the blueberry puree and vanilla and mix until incorporated.
- Scrape the bottom of the bowl.
- On low speed, slowly add the sugar a little at a time.
- Add the blueberry juice and mix to combine.
- Scrape the bottom of the bowl and mix on medium-high speed until all the ingredients are combined and the frosting is fluffy, about 2 minutes.
- Put the frosting into a pastry bag and cut 1/2 inch off the tip.
- To assemble: With a plastic drinking straw or a small paring knife, make holes in the center of each cupcake.
- Squeeze the peach filling into the center of each cupcake until filled but not overflowing, about 1 tablespoon per cupcake.
- Pipe a dollop of blueberry frosting onto each cupcake.
- Garnish with a few fresh blueberries, if using.
