I am always thinking of ways to create fun and beautiful desserts for the holidays. These days, with a whole bunch of nieces and nephews running around I want to make sure they are elegant as well as fun! I think these Christmas Tree Cupcakes certainly capture the whimsy of the season!
Vegan Gingerbread Christmas Tree Cupcakes
Prep Time: 30 Min
Total Time: 1 Hour
Servings: 1 Dozen Christmas Trees
Ingredients
Cupcakes
1/2 Cup Non Dairy Milk (Almond, Oat, Soy, Rice)
1 Tbsp Apple Cider Vinegar
1/2 Cup Brown Sugar
1/3 Cup Vegetable or Canola Oil
1/2 Cup Molasses (I used blackstrap, but any will do)
2 tsp Vanilla Extract
1 1/2 Cups All Purpose Flour
1 tsp Baking Soda
1/4 tsp Salt
1 Heaping tsp Ground Cinnamon
1/2 Heaping tsp Ground Ginger
1/4 tsp Nutmeg
1/4 tsp Ground Cloves
1/2 Cup Crystalized Ginger Cut into small pieces
Frosting
1 8 oz Container of Tofutti Cream Cheese
1/2 Cup Vegetable Shortening
1 tsp Vanilla Extract
1/2 Tsp Ground Cinnamon
4 Cups Confectioners Sugar (sifted)
12 Sugar Cones
Directions:
Preheat oven to 350.
2. In a liquid measuring cup pour the "milk" and the teaspoon of apple cider vinegar and put aside.
3. Meanwhile in the bowl of the mixer, sift together all of the dry ingredients.
4. Add the "milk," the oil, the sugar, and vanilla and mix together. Do not over mix.
5. Fold in the crystalized ginger.
6. Pour the batter into lined cupcake tins, and bake the cupcakes for 12-15 minutes, or until a toothpick comes out clean.
7. Let the cupcakes cool completely before frosting.
8. Meanwhile, make the frosting by placing the shortening, Tofutti, and vanilla into the bowl of a mixer and mix on medium high until it comes together.
9. Add the confectioners sugar and mix on medium high until light and fluffy.
10. Reserve 1 Cup of frosting in a bowl.
11. Add green food coloring to the rest of the frosting and mix until you get the desired color.
12. Assembly: Fill a piping bag, or ziplock bag, with the white frosting, and pipe the frosting around the base of the cupcake. Keep it fluffy to resemble snow, and set aside.
13. Coat the sugar cones with a light layer of green frosting, and place them in the center of cupcake.
14. Place a small closed star tip at the end of a piping bag, and fill with the green frosting and pipe branches starting from the bottom to the top.
15. Dust with Confectioners sugar and serve.
16. Enjoy!
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