Gingerbread cupcakes

Monday, 12 December 2016
Vegan gingerbread cupcakes recipe

In the spirit of the festive season, I wanted to share some Christmassy themed recipes. The first I'm sharing today is for these super spiced gingery cupcakes. I've made these quite a few times over the past few weeks and just adore them. They taste just like gingerbread, but in cake form. Plus, the icing is incredible and I may have just eaten a load of it out the bowl with a spoon until I felt a little unwell... so worth it. 

Vegan gingerbread cupcakes recipe

You will need (makes 9): 
for the cakes 
2 cups plain flour
3/4 cup light muscovado sugar
1 1/2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon cinnamon
1 chia egg (1 tablespoon chia seeds + 3 tablespoons water)
1/3 cup blackstrap molasses
1/3 cup coconut oil (solid)
1/2 cup soya milk

for the icing 
1 cup icing sugar
1/4 cup dairy free spread
2 teaspoons ground ginger

- Pre-heat the oven to 180 degrees celsius.
- Make a chia egg by mixing 1 tablespoon of chia seeds with 3 tablespoons of water. Leave this to the side while you prepare the other ingredients.
- In a large bowl, mix all the dry ingredients together (flour, sugar, baking soda, ginger and cinnamon) and then sieve this through to get rid of any lumps.
- Add the coconut oil and blackstrap molasses to a pot and heat gently until combined. Add this to the dry mix along with the soya milk and chia egg. Mix well.
- Split into cases (I used around 2 tablespoons of mixture in each case) and bake for 20 minutes.
- While the cakes are baking, make the icing by combining the icing sugar, dairy free spread and ginger together in a bowl and mixing until smooth.
- Spread the icing onto the cakes once they are completely cool.

Download this recipe

Vegan gingerbread cupcakes recipe

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