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1
For the cupcakes: Preheat the oven to 325 degrees F. Line standard cupcake pans with 36 standard cupcake liners.
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2
Sift the flour, baking powder, and salt into a medium bowl.
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3
Set the bowl aside.
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4
In the bowl of an electric stand mixer, cream the sugar and margarine with the whisk attachment, about 5 minutes.
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5
Scrape down the sides and bottom of the bowl.
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6
In a small bowl or cup, combine the water and egg replacer and stir to dissolve the egg replacer.
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Add the egg replacer to the sugar and mix until combined.
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Scrape the bottom of the bowl.
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Add the ginger juice and mix until combined.
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10
In a small bowl, combine the soy milk and vanilla and set aside.
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11
Turn the mixer speed to low and slowly add the dry ingredients and the soy milk, alternating between the 2, ending with the soy milk.
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12
Fold in the minced ginger by hand into the batter.
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13
Fill the cupcake liners 3/4 full with batter and bake until a toothpick inserted into each cupcake comes out clean, 19 minutes.
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14
Cool the cupcakes completely.
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15
For the filling: In a medium, heavy-bottomed saucepan, stir together the puree and sugar.
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Heat on medium-high heat until the mixture begins to bubble around the edges.
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17
In a small bowl, mix the water or brandy and cornstarch into a slurry.
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18
Slowly add the cornstarch mixture to the puree while whisking.
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19
Cook for 2 more minutes while stirring.
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20
Let cool completely.
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21
Put the cooled peach filling into a piping bag and cut 1/2 inch off the tip.
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For the frosting: In the bowl of a stand mixer, whip the shortening and margarine until completely combined.
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23
Scrape the bottom of the bowl to ensure that all the ingredients are mixed thoroughly.
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Add the blueberry puree and vanilla and mix until incorporated.
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25
Scrape the bottom of the bowl.
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On low speed, slowly add the sugar a little at a time.
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27
Add the blueberry juice and mix to combine.
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Scrape the bottom of the bowl and mix on medium-high speed until all the ingredients are combined and the frosting is fluffy, about 2 minutes.
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29
Put the frosting into a pastry bag and cut 1/2 inch off the tip.
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To assemble: With a plastic drinking straw or a small paring knife, make holes in the center of each cupcake.
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31
Squeeze the peach filling into the center of each cupcake until filled but not overflowing, about 1 tablespoon per cupcake.
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Pipe a dollop of blueberry frosting onto each cupcake.
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33
Garnish with a few fresh blueberries, if using.
