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


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



Lemon and Poppy Seed Cupcakes with Lovely Lemon Icing

Lemon & Poppy Seed Cupcakes

Cooking with lemons is always such a joy! Lovely lemon scent pervading the air smells divine. Instant sunshine and happiness!

This is another really easy cupcake recipe with no beaters required. The lemon icing is also really simple. You can whip these up in no time and be sitting having a lovely afternoon tea in under an hour.

What you will need:

Makes 12 divine little cupcakes

  • 1 ½ cups unbleached plain flour
  • ½ cup wholemeal flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • Pinch salt
  • 1/3 cup sunflower oil
  • 1/3 cup castor sugar
  • ¼ cup maple syrup
  • 2/3 cup almond or soy milk
  • 1/3 cup lemon juice
  • 2 teaspoons grated lemon zest
  • 1 teaspoon concentrated vanilla extract
  • 1 ½ teaspoons apple cider vinegar
  • 1/3 cup poppy seeds


What to do:
Preheat oven to 180 °C. Line muffin tin with cupcake liners

Sift together the flours, baking powder, baking soda, sugar and salt

In a separate bowl whisk together the oil, maple syrup, milk, lemon juice and zest, vanilla and vinegar until well combined.

Lemon & Poppy Seed Cupcakes

Pour the wet mixture into the dry ingredients and gently stir with a wooden until the batter is smooth.

Gently fold through the poppy seeds.

Fill the cupcake liners to about ¾ full.

Bake for approximately 15 minutes or until the tops are golden. Insert a toothpick or metal skewer in the centre of the cake – if it comes out clean they are ready!

Cool on wire racks.

Lovely Light Lemon Icing

1 ½ cups 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 are after. For these cupcakes I wanted it more like a glaze so used more juice – use less if you prefer it creamy.

Oh yes – enjoy! xx

Lemon & Poppy Seed Cupcakes

Hummingbird Cupcakes

Hummingbird Cupcakes

You had me at Cupcake!

What is it about the cupcake in all its perfectness….perhaps best left unanalyzed…

However I was curious as to the name and origins of the Hummingbird Cake and so undertook a quick google search to discover its a little bit of a mystery. The first recorded mention of the cake is in a 1978 magazine ‘Southern Living’  published in the US although there are also theories that it originated in Jamaica.

Whatever its origins the crushed pineapple is a genius ingredient – the scent and taste of pineapple along with the extra moistness it gives – divine! It’s the scent of summer…

Degree of difficulty with this one is – minimal. No beaters required!

Hummingbird Cupcakes

What you will need:

 Cake batter 

  • 1 cup unbleached plain flour
  • ¼ cup wholemeal flour
  • ½  tsp baking powder
  • 1 tsp ground cinnamon
  • Good pinch of salt
  • 1 overripe banana
  • ½ cup crushed pineapple and juice (tinned is just fine)
  • 2/3 cup castor sugar
  • ¼ cup sunflower oil
  • 1/3 cup apple sauce
  • 1 tsp concentrated vanilla extract
  • ½ cup walnuts, finely chopped


  • ½ cup vegan margarine – room temp
  • 1 cup icing sugar mixture
  • ¼ cup pineapple juice (add more or less depending on consistency desired)
  • Shredded coconut (handful – toasted)

What to do:

Preheat your oven to 180°deg C. Pop cupcake liners into a muffin tin (makes 10-12)

In a large mixing bowl sift together the flours, cinnamon, baking powder and salt.

In a separate bowl, mash the banana with the crushed pineapple including the juice. Stir through the sugar, oil and vanilla until completely combined. Fold through the walnuts.

Make a well in the centre of the dry ingredients and add the wet ingredients – stir until just combined.

Spoon the batter into the cupcake liners to about ¾ full.

Bake for approximately 20-25 minutes (depending on your oven) check at 20 minutes. Cakes are baked when a skewer is inserted and comes out clean. Remove from muffin tin and cool on a wire rack.


Place the margarine and icing sugar in a bowl and mix well. You could use handheld beaters but hand beating works well – add the pineapple juice slowly and mix to a consistency you desire.

Once the cupcakes have cooled spread about a small amount over the cupcake and dust with toasted coconut.

  • To toast coconut place in a heavy based fry pan on a low heat and stir. Keep your eye on as one moment it’s like nothing is happening and then all of a sudden – toasted coconut.

I read that hummingbird cake is actually better the day after baking – well they are pretty lovely on day one  – will just have to do the taste test tomorrow to note improvement!

Enjoy xx

Hummingbird Cupcakes

Raspberry and Coconut Muffins

Rasberry & Coconut Muffins

Is it possible that I have died and gone to muffin heaven? Or that I’ve reached some kind of muffin nirvana!?! Well temporarily anyway!

My goodness – these little darlings are really quite perfect – the smell, the way they look and then of course mmmnn the taste… from the first bite I knew.  Maybe they can be renamed – Love At First Bite Muffins… Heehee!

This is an adapted recipe from Vegan Cooking – Recipes for a Peaceful World by Diipali Lilburne and Amanda Quinn – I’ve altered it quite a bit but used the basic idea… I think the almond meal lends such a lovely texture…

With a little light dusted sprinkling of icing sugar the romance was complete… raspberry dreams….

Rasberry & Coconut Muffins

What you will need:

  • 1 cup raspberries – frozen or fresh (I used fresh this time)
  • 1 cup white self-raising flour
  • ½ cup wholemeal plain flour
  • 1 tsp baking powder
  • ½ tsp bicarb (baking) soda
  • ½ cup almond meal
  • ½ cup vanilla infused castor sugar (vanilla pod left in a jar of castor sugar)
  • Pinch of salt
  • ¼ cup shredded coconut
  • 2 heaped tablespoons toasted coconut (for topping – optional)
  • 1/3 cup sunflower oil
  • 1 cup of soy, almond or other non-dairy milk)

What to do:


  1. Preheat your oven – 160° (fan-forced) – 180°C
  2. Get your muffin tray ready – either grease with sunflower oil or vegan margarine OR use muffin cases
  3. If you would like to have toasted coconut to grace the top of your muffins (optional but recommended) In a heavy based fry pan – very gently toast the 2 tablespoons shredded coconut – it will only take a couple of minutes – set aside.
  4. Dry ingredients – in a large mixing bowl sift your flours, baking powder, baking soda, salt and sugar. Then add the almond meal and the shredded coconut.  Mix until combined.
  5. In another bowl gently whisk together the oil and soy milk.
  6. Make a well in the centre of the dry ingredients. Add the oil and soy milk mixture and gently combine.
  7. Lastly add the berries and stir through only a couple of times. Less is more with muffins!
  8. Spoon this mixture into the prepared muffin tin. Sprinkle the toasted coconut on top of each muffin.
  9. Baking time will vary – 20-25 minutes. Check at 20 minutes. Allow to cool in the tin for 10 minutes before removing onto a wire rack to finish cooling.

Sprinkle with a light dusting of icing sugar…

Rasberry &CoconutMuffins

You could of course use any berry for the muffin…blueberry, strawberry…. But I must say there is something about raspberries…lovely… enjoy! Xx

Raspberry & Coconut Muffins

Banana and Walnut Bread

Banana Bread

I must say, because of this blog I am always thinking of, on the lookout for and conjuring up food inspiration! And it is certainly extending my repertoire! And this is a good thing!

I’m completely loving it and the best bit of course is that I get to eat the end result!

With an oversupply of ripe bananas I found myself contemplating recipes that I have never cooked before where bananas are the star ingredient and of course this contemplation led me to…banana bread!

Banana bread was another one of those recipes I’d never undertaken – if I wanted some I’d just buy it. I did have a few recipes that I’d saved over the years and tucked into my receipe collection, but had never quite got around to the actual baking part!

So this recipe is a coming together of a few recipes I’ve gathered over the years – sans eggs!

What you will need:  

  • 1 cup of unbleached plain flour
  • 3/4 cup wholemeal flour
  • 2 teaspoons baking powder
  • 1tsp baking soda
  • pinch of salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ cup sunflower oil
  • 1/3 cup brown sugar
  • 1/3 cup of maple syrup
  • 2/3 cup of soy milk (or almond)
  • ½  teaspoon of concentrated vanilla extract
  • 2 very ripe or defrosted frozen bananas
  • 1 cup of walnuts, roughly chopped & toasted
  • 2 tablespoons toasted coconut

Preheat the oven to 180°C or 160°C (fan forced). Lightly grease and line with baking paper a loaf pan.

Toast the walnuts on a low heat on the stove top in a frying pan. You could also scatter them on a baking tray and pop them in the oven to brown. Allow to cool.

In a medium sized bowl sift all the dry ingredients (minus the walnuts).

In another bowl whisk together all the wet ingredients.

Now for the bananas! Give them a good mashing  and then add to the wet ingredients.  Now pour the wet into the dry ingredients, mixing thoroughly to make sure the mixtures are well combined.

Finally, gently fold the walnuts through the batter.

Pour the batter into your loaf pan.  As I had some toasted coconut left over from my last blog post – Red Velvet Chocolate & Beetroot Cupcakes with Lemon Icing and Toasted Coconut

Banana and Walnut Bread

I decided to sprinkle on top of the cake batter but it’s definitely optional. You could sprinkle some walnuts on instead…?! So many possibilities 🙂

Bake for approximately 45 minutes. I’ll always say approximately as ovens vary sooooo much. Really the oven I have at the moment is a fan-forced electric (gas stove top) and its super dooper fast!

To check whether a cake is cooked lightly press in the middle, the cake is cooked if it springs back.  You can also insert a skewer into the middle and if it comes out clean – it’s ready.

Banana and Walnut Bread

Banana Bread is a perfect morning or  afternoon tea accompaniment – or any time really! Who needs a reason…. enjoy! xx

Banana and Walnut Bread

Red Velvet Beetroot & Chocolate Cupcakes with Lemon Icing & Toasted Coconut

Chocolate & Beetroot Cupcakes

 You can have your cupcake and eat it too!

These are simply delicious!

What you will need:

  • 2 medium beetroots
  • 1 cup soy milk
  • 1 tsp apple cider vinegar
  • 1/3 cup vanilla infused castor sugar
  • ¼ cup brown sugar
  • ¼ cup sunflower oil
  • 1 tsp concentrated vanilla
  • 1 cup unbleached plain flour
  • ½ cup wholemeal flour
  • 1 tsp bicab (baking) soda
  • ½ tsp baking powder
  • ½ cup dutch cocoa powder
  • Pinch of salt
  • Gloves!

What to do:

Preheat oven 180°C. Pop your patty cases into a muffin tin.

Sift the dry ingredients into a bowl – the flours, cocoa, baking powder, baking soda, salt, sugars and put aside for the moment.


Now the Beetroot! Don your gloves…

Grate the beetroot and set one cup of the grated beetroot aside. Pop the remainder of the grated beetroot into a blender – add a little water and blitz! Drain the puree and keep the liquid (you’ll be needing it for the icing – well if you want a pink icing that is!)

Whisk together the soy milk and apple cider vinegar in a large mixing bowl and set aside to curdle. To the same bowl, add the oil, vanilla concentrate and the beetroot puree and continue to whisk away!

Ok now you’ll need a mix master (standing mixer) or failing that a hand held mixer… slowly add the dry ingredients to the wet mixture. Beat until smooth.

Remove from the mix master and now you have permission to lick the beaters! You know you want to!

Using a wooden spoon, gently fold the cup of grated beetroot that you put aside through the mixture.

Gently spoon the mixture into the cupcake linters – fill about ¾ full.

Bake for approx 20 minutes. Check though – they may need less or more time. Check! Cakes are baked when they spring back when gently pressed in the middle.

Remove from the oven and transfer to a wire rack to cool.

Red Velvet Chocolate Beetroot Cupcakes


Lemon Icing with Toasted Coconut

Step 1:

The Coconut

Approximately ¾ cup of shredded coconut – toasted (to toast the coconut just place in a frying pan on a low heat and keep turning with a wooden spoon. Just watch it closely as once it starts to turn golden you want to stop and remove from the heat as it will keep getting darker in colour

The Icing:

If you want half of your cupcakes iced pinkish and half lemony in colour you will need to do two batches

Lemon – 1st batch  

  • 1 ½ cups of icing sugar
  • 2 scant (mini) teaspoons vegan margarine
  • Couple of good squeezes of lemon juice (make sure you remove the pips)!

Give it a good mix – the type of consistency you are after will determine how much lemon juice you use – you don’t want it too runny and if you’re going for the pink cupcakes you will be adding beetroot juice. As you will add more liquid I’d err on the side of a thicker consistency…

Spread the icing over half the cupcakes – scatter the toasted coconut over the tops of the cupcakes while the icing is still soft so it will stick.

Pink – 2nd batch

Now that beetroot liquid that you put aside earlier is called into action!

If you need more of the actual icing them add another ½ cup of so of icing sugar and a scraping of vegan margarine and now add the beetroot liquid. Stir through so the beautiful purple beetroot blends – add more liquid for a darker pink colour.

Repeat as for the lemon – spread over the tops of the cupcakes and scatter the toasted coconut…

Chocolate Beetroot Cupcakes

These have a WOW factor!

They are moist, earthy and have a depth – the beetroot really does do something pretty special – taking the chocolate cupcake to a whole new level.

 Enjoy! xx

Chocolate & Beetroot Cupcakes

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Carrot Cake with Lovely Lemon Icing

Carrot Cake with Lemon Icing


I have somehow made it to this point in my life without ever making a carrot cake! True! Not sure how that could be as its one of those standard fall back cakes – but there you have it!

So when the email went round the office requesting that we all bring a plate for a colleagues baby shower I decided that now was the time to take on a carrot cake – then I could share it with my work mates.

Well it went down a treat – no one said anything about it being a vegan cake – which everyone knew and it was completely woofed down!

I decided not to go with a more traditional cream cheese icing and instead a much lighter lemon icing… but your choice!

Here is is – inspired from 500 Vegan Dishes by Deborah Gray – it is moist and yummy!

125 g plain flour
125 g wholemeal flour
2 tsp baking powder
½ tsp bicarb
4 tablespoons cornflour
250 g brown sugar
125 g castor sugar
1 ½ tsp cinnamon
Flax egg mix for 2 eggs = 2 tablespoons flaxseed meal and 6 tablespoons water – set aside
4 tablespoons orange juice
200 ml sunflower oil
250 ml soy milk
1 tablespoon cider vinegar
350 g granted carrots
75 g sultanas
50 g chopped walnuts

Lovely Light Lemon Icing

1 cup icing sugar
1 tablespoon vegan margarine
Juice of 1 lemon

Preheat oven to 180° C (350°F/Gas mark 4). Grease a 23×33 cm (9×12 in) cake tin and line the base with greaseproof paper. Sift the flours, cornflour, bicarb, baking powder, sugars and cinnamon in a large bowl.

In a separate bowl mix the flax seed egg mix with 2 tablespoons orange juice and lightly whisk until combined. Then pour into the dry ingredients with remaining orange juice, sunflower oil, soy milk and cider vinegar. Mix together until all dry ingredients are moistened.

Next stir in the grated carrot, sultanas and nuts until just combined and pour the cake mixture into your prepared tin.

Bake for 45-50 minutes or until the cake feels firm to touch and a skewer comes out clean when inserted into the middle of the cake.

Cool for approximately 20 minutes before turning out onto a wire rack to cool completely.

Carrot Cake with Lemon Icing

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 with a cuppa! Xx

Carrot Cake with Lemon Icing

Woofed down!