Well! This is the first morning since Halloween that I’ve felt ok. Still not tip top, but a little better than meh. I just may get through the day without sleeping it away. I have been sleeping waaay too much. Needless to say, I’ve been neglecting so many things, like my blog. I’ll probably post a flurry of entries today, like this one.

mmm..can’t resist.

I stole this recipe from one of my favorite websites. There’s only one thing better than cake on this planet, and that’d be cupcakes. YAY!! I can’t wait to try this recipe.

Gingerbread Cupcakes with Lemony Frosting
prep time: 20 minutes | cooking time: 17-22 minutes | makes 12 cupcakes

Equipment:
12 cupcake tins and paper liners, 2 medium mixing bowls.

Ingredients
For the cupcakes
1 1/4 cups all purpose flour
3 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup finely chopped crystallized ginger
1/2 cup vegetable oil
1/3 cup light molasses
1/2 cup maple syrup
1/4 cup soy milk
2 tablespoons soy yogurt
1 1/2 teaspoons finely grated lemon zest

For the frosting
1/4 cup soybean margarine
1/4 cup vegetable shortening
1/3 cup confectioners sugar
1/4 cup soymilk
juice of 1 lemon

Directions
Preheat oven to 350 F. Line tins with paper cupcake liners.
Sift together flour through salt.
Wisk together wet ingredients (oil through yogurt) until well emulsified.
Fold dry ingredients into wet, wisking to combine.
Fold in lemon peel and crystalized ginger.
Pour into tins, 2/3 of the way.
Bake 17 - 22 minutes, until top springs back when touched or a toothpick comes out clean.
When fully cooled frost them with frosting below.

Prepare the frosting
In a round bottom bowl cream margarine and shortening with a strong fork. This could take 5 minutes, to make sure they are thoroughly blended and smooth. Add sugar and mix, adding splashes of soymilk as you go along to make blending easier. Add lemon juice, and keep creaming away until everything is perfectly smooth. Refrigerate until cupcakes are ready for frosting.