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.
Keyword cupcake, ginger, grapefruit, vegan
Prep Time 15minutes
Cook Time 35minutes
Total Time 50minutes
Author Ksenia Prints
¾cupall purpose flour
¾cupwhole wheat flour
½cupvegetable oilor ¼ cup apple puree or mashed banana and ¼ cup of vegetable oil (I find this cake can be less oily)
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.