Working Blue Cupcakes: Ginger Cupcakes with Peach Filling and Blueberry Frosting

Working Blue Cupcakes: Ginger Cupcakes with Peach Filling and Blueberry Frosting
22 Ingredients
  • 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
Nutrition
343
17% daily value
20 servings
                                       
                                            low-​carb, vegan, vegetarian, dairy-​free
     

Fat

49% 32

Saturated

41% 8

Trans

- 2

Monounsaturated

- 14

Polyunsaturated

- 8

Carbs

5% 14

Carbs (net)

- 13

Fiber

2% 1

Sugars

- 10

Sugars, added

- 5

Protein

2% 1

Cholesterol

- 0

Sodium

11% 261

Calcium

12% 120

Magnesium

2% 9

Potassium

2% 56

Iron

3% 0

Zinc

1% 0

Phosphorus

22% 152

Vitamin A

0% 4

Vitamin C

4% 2

Thiamin (B1)

2% 0

Riboflavin (B2)

2% 0

Niacin (B3)

2% 0

Vitamin B6

1% 0

Folate equivalent (total)

2% 9

Folate (food)

- 5

Folic acid

- 2

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

11% 2

Vitamin K

15% 12
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