gingerbread cupcakes with cinnamon frosting

Gingerbread 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

1/2 cup vegetable oil

1/3 cup light molasses

1/2 cup maple syrup

1/4 cup soy milk (or regular)

2 tablespoons soy yogurt (or regular)

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.

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.

For the frosting:

1/4 cup margarine
1/4 cup vegetable shortening
up to 3 cups confectioners sugar
1/4 cup soymilk

1 tsp vanilla

1 tsp cinnamon

Cream together the shortening and margarine, and add in the powdered sugar in half-cup batches. After 2 cups have been added, beat in the vanilla and cinnamon. Add powdered sugar to get the right texture, and frost the cupcakes!