photo: blogspot
I have probably already let the cat out of the bag that I like ginger and gingerbread in almost all its forms – and these cupcakes are no exception!
½ cup sugar
½ cup margarine, softened
½ cup molasses
2 eggs
2 cups flour
1 teaspoon baking soda
1-1/2 teaspoons ginger
½ teaspoon cinnamon
½ teaspoon allspice
¾ cup water
Icing:
1 (8 ounce) package tofutti cream cheese
¼ cup margarine, softened
1 teaspoon cinnamon
1 teaspoon vanilla
4 cups powdered sugar
2 teaspoons nondairy creamer or soy milk
Preheat oven to 375 degrees. Beat together sugar, margarine, molasses and eggs. Stir in remaining ingredients and pour into 18 paper-lined muffin cups. Bake for 15 to 18 minutes. Cool briefly in pans; then remove to wire racks to finish cooling. When completely cool, make icing.
Beat together tofutti cream cheese, margarine, cinnamon and vanilla. On low speed, slowly add the powdered sugar and the nondairy creamer. Pipe onto cupcakes or just spread with a spoon. Store in the refrigerator.
Dear Elizabeth, Now that your old aunt is finally on a diet to lose some weight, would it be possible for you to get the nutritional statistics for the yummy recipes you post on this fabulous website? I bet I am not the only reader who would appreciate that- either by disclosing the Points Plus that Weight Watchers use, or the Fat, Carbohydrates, Protein and Fiber of each recipe? Thanks for considering this! Aunt Carol