A Pomegranate Ginger Cupcake

So last night, i got in the mood of baking. so looked up cupcakes and added a little kick in the mouth to it.
with the help of an outline at www.hipforums.com/forums/showthread

2 1/2 cups of flour ( i used GFF=gluten free flour)
2/3 brown sugar ( u can substitute with Organic or white sugar)
1/2 tsp salt ( dime size amount on the palm of your hand)
1 or 1/2 of a Ginger Stalk minced (depends on how gingery u want it)
Seeds of 1 Pomegranate
1 c of soymilk
1 egg replacer ( i used EnerG=1tblsp mixed with 2 tblsp of water
1/4 c of melted non-hydronated vegan butter ( i used Earth Balance, found it at Krogers Natural Food Section )
1/3 or 1/4 vanilla Extract ( again depends on how much u like it)

Preheat oven 350 degrees. butter up the Cupcake tins or use the cup cake wax paper. Mix all the ingredients together. (You can either mix the dry (not including the Seeds and Ginger,thats later) and wet separate but that just makes more plates to wash at least for me.) After mixing for about 2mins or until the batter is thick. ( you can check when the batter stays on mixer when lifted. if not add a little more flour) Fold in the Seeds and Ginger. Spoon in the Cupcake molding tin.

you can add nutmeg and sugar on top if you like.

Bake for about 15-20 mins or until golden brown. you know they are ready when you put a fork or knife or toothpick through the cupcake and comes back out clean.

as for the frosting. I just put some old frosting i had in the pantry and sprinkled sweet nutmeg on top. you can make your own frosting or maybe add some ganache and pour it in the center.