Gingerbread is a festive essential, right? Its warming and delicious and - bonus - it makes the house smell incredible! Bake along with us today as we serve up these divine vegan Gingerbread cupcakes.
This recipe will make 12 cupcakes so add to it to make as many as you require.
For the cupcakes
. 1 1/2 cups plain flour
. 1/2 cup brow sugar
. 1 tsp baking soda
. 1 tsp cinnamon
. 1/2 tsp salt
. 1/2 tsp ginger
. 1/2 tsp nutmeg
. 1/2 cup molasses
. 1/2 cup non-dairy milk (we like coconut milk)
. 1/3 cup vegetable oil
. 2 tbsp apple cider vinegar
. 2 tsp vanilla
For the frosting
1/2 cup dairy free butter
2 cups icing sugar
1tbsp dairy free milk (we like coconut)
1tsp vanilla essence
A sprinkle of ground cinammon
Dark Chocolate shavings
. Pre-heat your oven to 180C (be sure to do this, it is super important to help the cakes rise)
. Line a cupcake pan with 12 brown cupcake cases
. In a large bowl whisk together the flour, brown sugar, baking soda, salt, cinnamon, ginger and nutmeg
. Next, in a different large bowl bring together the molasses, milk, oil, vinegar and vanilla
. pour the wet mix over the dry mix and stir until just combined. Do not over mix or you'll pop those air bubbles and stop the cakes from rising.
. Divide the batter evenly among the cases and pop in the oven for 20-25 minutes. (Be sure not to open the oven at all for at least the first 20 minutes.
. Allow the cakes to cool completely before topping them with the frosting.
To make the frosting.
. Simply beat everything together in a large bowl until combined, keeping the chocolate shavings by.
. You can then top the cakes with your frosting, either by piping it on or spooning it on and ruffling it with a knife for a rustic look.
. Finish by sprinking on your chocolate shavings for a final decadant touch!
And that's it! Simple, delicious vegan Gingerbread cupcakes for you and your friends to enjoy this festive season!