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Vegan ginger cupcakes
Vegan ginger cupcakes
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Total Time:
35 minutes
Spiced cupcakes with luscious cream cheese frosting
Ingredients:
  • 350 g plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 level teaspoon ground ginger plus extra for dusting
  • 1 heaped teaspoon ground cinnamon
  • ½ teaspoon sea salt
  • 220 ml vegetable oil
  • 200 g golden syrup
  • 60 g organic soya yogurt
  • 120 ml organic soya milk
  • 2 pieces of stem ginger in syrup
  • 200 g icing sugar
  • 55 g dairy-free margarine
  • 200 g dairy-free cream cheese
Instructions:
  • 1. Preheat the oven to 180ºC/350ºF/gas 4 and line a 12-hole cupcake tray with paper cases. 2. In a large bowl, sift together flour, baking powder, bicarbonate of soda, ground ginger, cinnamon, and salt. 3. In another bowl, whisk together oil, golden syrup, yoghurt, and milk until well combined. 4. Finely chop the stem ginger and add along with 1 tablespoon of syrup from the jar. 5. Gently fold in the flour mixture until smooth. 6. Divide the cake mixture between the paper cases and bake for 15-20 minutes until golden and a skewer comes out clean. 7. Let the cupcakes cool on a wire rack. 8. For the icing, sift icing sugar into a bowl, add margarine, and beat until pale and fluffy. 9. Mix in cream cheese until smooth. 10. Decorate the cooled cupcakes with the icing and a sprinkle of ground ginger before serving. Enjoy!

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