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Gingerbread Cupcakes with Tofutti-Cream Cheese Frosting
Posted By GKC On May 8, 2011 @ 1:46 am In Recipes of the Week,Weekly Recipes | 1 Comment
I have probably already let the cat out of the bag that I like ginger and gingerbread in almost all its forms – and these cupcakes are no exception!
½ cup sugar
½ cup margarine, softened
½ cup molasses
2 cups flour
1 teaspoon baking soda
1-1/2 teaspoons ginger
½ teaspoon cinnamon
½ teaspoon allspice
¾ cup water
1 (8 ounce) package tofutti cream cheese
¼ cup margarine, softened
1 teaspoon cinnamon
1 teaspoon vanilla
4 cups powdered sugar
2 teaspoons nondairy creamer or soy milk
Preheat oven to 375 degrees. Beat together sugar, margarine, molasses and eggs. Stir in remaining ingredients and pour into 18 paper-lined muffin cups. Bake for 15 to 18 minutes. Cool briefly in pans; then remove to wire racks to finish cooling. When completely cool, make icing.
Beat together tofutti cream cheese, margarine, cinnamon and vanilla. On low speed, slowly add the powdered sugar and the nondairy creamer. Pipe onto cupcakes or just spread with a spoon. Store in the refrigerator.
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URL to article: http://www.gourmetkoshercooking.com/2011/05/gingerbread-cupcakes-with-tofutti-cream-cheese-frosting/
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