Gingerbread Cupcakes

• 1 14 cups all-purpose flour
• 3 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 12 teaspoon baking soda
• 14 teaspoon ground cloves
• 14 teaspoon salt
• 14 cup crystallized ginger, finely chopped
• 12 cup vegetable oil
• 13 cup light molasses
• 12 cup light maple syrup
• 14 cup soymilk
• 2 tablespoons yogurt (or soy yogurt)
• 1 12 teaspoons finely grated lemon zest

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

flour, ground ginger, ground cinnamon, baking powder, baking soda, ground cloves, salt, ginger, vegetable oil, light molasses, light maple syrup, soymilk, yogurt, lemon zest

Taken from www.food.com/recipe/gingerbread-cupcakes-279970 (may not work)