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!
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
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
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.