Gingerbread Cupcakes with Lemon Icing

 Gingerbread Cupcakes

Gingerbread…mmmnn! As a child the dilemma for me when visiting the bakery was always –- the cupcake or the gingerbread and many times the gingerbread would triumph! Which says something as I LOVE cupcakes!

The delicious moreishness of gingerbread, the softness, spiciness – it’s a winning combo! So combining my love of gingerbread and my love of cupcakes means no more the cupcake or the gingerbread dilemma!

Gingerbread Cupcakes

What you will need:

175 g plain flour

1 tsp baking powder

½ teaspoon baking soda

3 tsp ground ginger

1 tsp ground cinnamon

¼ tsp ground cloves

¼ tsp salt

112mls vegetable oil

113 mls molasses (or golden syrup)

170 mls maple syrup

60 mls soya milk

60 soy yoghurt

Lemon zest of 1 lemon

lemon

What to do:

Preheat the oven to 180 °C 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.

Fill the cupcake liners 2/3 full

 

gingerbread cupcakes

Bake for approx. 20 minutes until a toothpick inserted into the centre comes out clean

Lovely Light Lemon Icing

1 cup icing sugar

1 tablespoon vegan margarine

Juice of 1 lemon

To Make the Icing:

Really easy peasy! Just mix the vegan margarine and lemon juice into the icing sugar – I used the juice of a whole lemon – add more or less juice depending on the consistency you wish.

Enjoy! xx

gingerbread cupcakes

 

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2 thoughts on “Gingerbread Cupcakes with Lemon Icing

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