Grapefruit and candied ginger cupcakes

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A moist vegan cupcake with grapefruit zest, juice and bits of crystallized ginger, adorned with a citrusy glaze. Feel free to substitute orange for the grapefruits, though I love the combination of grapefruit with ginger.

Course Dessert

Cuisine Israeli

Keyword cupcake, ginger, grapefruit, vegan

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 240kcal

Author Ksenia Prints

Ingredients

¾ cup all purpose flour
¾ cup whole wheat flour
¾ cup sugar
1 teaspoon baking soda
½ teaspoon salt
1 cup grapefruit juice
½ cup vegetable oil or ¼ cup apple puree or mashed banana and ¼ cup of vegetable oil (I find this cake can be less oily)
1 tablespoon grated grapefruit zest
1 tablespoon cider vinegar
1 teaspoon vanilla
½ cup crystallized candied ginger chopped

For the frosting:

3 tbs vegan margarine spread preferably earth balance
½ cup icing sugar
2 Tbs of grapefruit juice
1 teaspoon of lemon juice
¼ cup crystallized candied ginger for topping

Instructions

Preheat oven to 350. Slightly oil a muffin pan.
Combine flours, sugar, baking soda and salt, and whisk thoroughly.
Add in remaining ingredients, folding in a ½ cup of chopped crystallized ginger. Stir until smooth.
Scrape the batter into the muffin molds and spread evenly. Bake until toothpick inserted into the center comes out clean, 20-25 minutes (start checking at 20). Let cool on cooling rack.
While muffins are cooling, mix the frosting. Whisk the vegan margarine with the icing sugar, adding the grapefruit and lemon juice slowly. Let frosting rest in the fridge for 10 mins.
Fill a sandwich bag with frosting and make a small hall. Remove muffins from pan and arrange on a platter or baking sheet. Pipe filling out of bag onto muffins. Top each muffin with a few pieces of roughly chopped crystallized ginger.

Nutrition