Working Blue Cupcakes: Ginger Cupcakes With Peach Filling And Blueberry Frosting

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1 pound 10 ounces unbleached flour

2 tablespoons baking powder

1 teaspoon salt

1 pounds 4 ounces sugar

9 ounces, scant, non-hydrogenated vegan margarine (recommended: Earth Balance)

1/2 cup water

1 tablespoon egg replacer (recommended: Ener-G)

2 tablespoons ginger juice, commercial or fresh

1 1/2 cups plus 2 tablespoons soy milk

1 tablespoon vanilla extract

1/2 cup minced ginger, packed (about 6 ounces whole, unpeeled ginger root)

2 cups prepared peach puree, store-bought

3 tablespoons sugar

1 tablespoon water or brandy

1 tablespoon cornstarch

12 ounces non-hydrogenated vegetable shortening (recommended: Earth Balance)

4 ounces non-hydrogenated vegan margarine (recommended: Earth Balance)

6 ounces blueberry puree, store-bought

1 teaspoon vanilla extract

1 pound 13 ounces powdered sugar

2 tablespoons blueberry juice concentrate

Fresh blueberries, for garnish, optional

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