[schema type=”recipe” name=”Vegan Sticky Gingerbread Cupcakes with a Vegan Lemony Frosting” author=”Rachel Howard” pubdate=”2013-11-24″ image=”http://www.sundaybaking.co.uk/wp-content/uploads/2013/11/Vegan-Gingerbread-cupcakes-700.jpg” description=”Moist, fluffy gingerbread cupcakes topped with a fresh lemony buttercream. And it’s all Vegan friendly! ” prepmins=”15″ cookmins=”20″ yield=”12″ ]
I promise you would never know that these delightful sticky gingerbread cupcakes with lemony frosting were vegan!
Last week I was asked to make some more of my Vegan Black Forest Gateaux Cupcakes. This really boosted my confidence with Vegan baking and this time I tried them. And they were lovely! Really tasty. So when I received another order for some cupcakes this week and a request for some to be Vegan I was more than happy to try a different flavour.
I asked Kieron to flick through the Vegan Cupcake Book and he chose these – Sticky Gingerbread Cupcakes with a Lemony Buttercream. And they are pretty festive too!
[callout title=Ingredients for the Cupcakes:]
- 175g plain flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 112g vegetable oil
- 113g light molasses (I used Golden Syrup)
- 170g maple syrup (I used Maple Syrup flavoured Golden Syrup as it’s what I had in the cupboard!)
- 60g soya milk
- 30g soya yoghurt (I used lemon flavour as I couldn’t find any plain)
- Lemon zest of 1 lemon
- 50g finely chopped crystalised ginger
[/callout]
Method:
- Preheat the oven to 180C and line a muffin tin with paper cupcake liners
- Sift the flour, baking powder, baking soda, ginger, cinnamon, cloves and salt into a bowl and mix
- Whisk the oil, molasses, maple syrup, soya milk, yoghurt and lemon zest in a separate large bowl
- Add the flour mixture to the wet ingredients and mix until smooth
- Fold in the chopped crystalised ginger (Don’t forget it like I nearly did!)
- Fill the cupcake liners 2/3 full
- Bake for 19 – 22 minutes until a toothpick inserted into the centre comes out clean
[callout title=Ingredients for the Frosting:]
- 57g vegetable fat – I used Trex
- 57g soya margarine
- 320g icing sugar
- 2 tbsp fresh lemon juice
- 2 tsp finely grated lemon zest
- 1 tsp vanilla extract
[/callout]
Method:
- Cream the vegetable fat and margarine until well combined
- Add half the icing sugar and beat well
- Add half the lemon juice and mix
- Add the remaining icing sugar and beat
- Add the remaining lemon juice and zest and beat well
- Add the vanilla extract and beat until light and fluffy – this can take up to 5 minutes
When these were cooled and frosted I added a piece of crystallised ginger and took one into the lounge to share. Wow. We are converted – Vegan Cupcakes CAN be amazing! And they are so easy to make. The sponge was really flavoursome and sticky and the lemony frosting worked really well with it.
Val Chalmers says
Vegan sticky gingerbread – will need to give them a try. What nozzle did you use as piping looks good.
rachel says
Thank you. I use a large closed tip nozzle like this one – http://thecookskitchen.com/browse_26079