Gingerbread Cupcakes

Monday, 12 December 2016

Christmas is officially on guys! Okay, I know the shops have been full of Christmas things for months now and it has been in the back of my mind for ages but it's never until just a week or so before that I fully embrace the season, which in my eyes means eating all the Christmas foods. This is my first vegan Christmas so I'm really getting into discovering all the vegan treats I can have, and obviously making lots of my own too. Thanks to the wonderful world of social media, I've been getting lots of tip-offs about where to get the best vegan things - some of my favourites so far are the Sainsbury's free from mince pies, Lidl's spiced biscuit spread, Aldi's dark chocolate reindeers and the Tesco free from selection box. If you have a fave vegan Christmas treat let me know in the comments below so I can try it too! 

So, in the spirit of the festive season, all the recipes I'll be sharing from now until the big day will be Christmassy themed, and will probably be mostly sweet because Christmas and sugar go pretty much hand. 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 can't get enough. They seriously taste just like gingerbread but in cake form and what's not to love about that? 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. 

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.

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