I based these cupcakes on this recipe but modified it a bit.
And by ‘modified’ I mean ‘accidentally used way too much soy milk and ended up dumping in random amounts of flour and sugar to fix it’. I also added ground ginger to the dry ingredients, used lemongrass from a jar, and substituted soy milk and vegan butter for their dairy counterparts.
The cupcakes turned out quite delicious.
The frosting, however, was a disaster due to the fact that cornstarch and powdered sugar are actually not the same thing (who knew?).