Lemon Ginger Cupcakes with Lemon Curd Filling and Cream Cheese Frosting

What you need:

Lemon ginger cupcakes:
1 cup nondairy milk
1 tablespoon distilled vinegar
1 1/2 cups sugar
3/4 cup vegan butter
2 egg replacers (I used Ener G)
3 tablespoons limoncello
1 teaspoon lemon zest
1 teaspoon vanilla extract
2 1/2 cups cake flour
1 1/2 tablespoons grated ginger
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 ounces vegan cream cheese Cream cheese frosting:
6 ounces vegan cream cheese
1/4 cup vegan butter
2-3 tablespoons shortening
3 tablespoons limoncello
1/2 teaspoon lemon extract
1 teaspoon lemon zest
3 cups powdered sugar
crystallized ginger, minced, to garnish Filling:
1/2 cup lemon curd (I use http://vegweb.com/index.php?topic=41566.0)

What you do:

1. Preheat oven to 350 degrees F. For cupcakes, in a measuring cup, combine the milk and vinegar. Let sit for 5-10 minutes.
2. Combine the remaining cupcake ingredients in a mixer. Add in the milk mixture and combine well. If mixing by hand, combine dry ingredients in 1 bowl and wet in another.
3. Add the wet to the dry, then the milk mixture. Combine well. Fill cupcake tins 1/2-3/4 full. Bake for 20-22 minutes, or until tops are golden brown. Cool.
4. For frosting, combine all ingredients but ginger, and mix well. It shouldn't have a soupy consistency. If it does, add more sugar.
5. To assemble, dig a small well out of the middle of each cupcake with a melon baller. Fill the well with the lemon curd, and place the top back on the cupcake. Frost and top with crystallized ginger.
Source of recipe: I wrote the recipe. For more information, please see my blog here: http://veganmiss.blogspot.com/2011/10/lemon-ginger-cupcakes-with-lemon-c...

Preparation Time:

10 minutes, Cooking time: 25 minutes

Cooking Time:

25 minutes

Servings:

Recipe Category:

Cupcakes