The Recipe
Working Blue Cupcakes: Ginger Cupcakes with Peach Filling and Blueberry Frosting
COOK TIME : 40 minutesPREP TIME : an hour
From Food Network
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Ingredients
DESCRIPTION
No description provided.
INGREDIENTS
- 4 ounces non-hydrogenated vegan margarine (recommended: Earth Balance)
- 2 cups prepared peach puree, store-bought
- 2 tablespoons baking powder
- 1 1/2 cups plus 2 tablespoons soy milk
- 2 tablespoons ginger juice, commercial or fresh
- 1 tablespoon water or brandy
- 6 ounces blueberry puree, store-bought
- 1 pound 10 ounces unbleached flour
- 1/2 cup water
- 1 tablespoon vanilla extract
- 1 tablespoon cornstarch
- 1/2 cup minced ginger, packed (about 6 ounces whole, unpeeled ginger root)
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 12 ounces non-hydrogenated vegetable shortening (recommended: Earth Balance)
- 1 pound 13 ounces powdered sugar
- 9 ounces, scant, non-hydrogenated vegan margarine (recommended: Earth Balance)
- Fresh blueberries, for garnish, optional
- 1 pounds 4 ounces sugar
- 3 tablespoons sugar
- 2 tablespoons blueberry juice concentrate
- 1 tablespoon egg replacer (recommended: Ener-G)
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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