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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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

Ingredients

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