Vegan Gingerbread Cupcakes
Sweetly spiced cupcakes made with dark brown sugar & topped with cream cheese frosting.
Ingredients
- 280 g Self-raising flour (2 +⅛ cups)
- ½ Teaspoon Baking soda
- 2 Tablespoons Ground dried ginger
- ½ Teaspoon Cinnamon (optional)
- 150 g Dark brown sugar (¾ cup)
- 105 g Vegan butter (1 tablespoon less than ½ cup)
- 190 g Golden syrup (½ cup + 1 tablespoon)
- 200 ml Soy milk or other plant-based milk (¾ cup + 1 tablespoon)
For the icing
- Double Batch Vegan cream cheese frosting
Instructions
-
Preheat oven to 180°C/ 350°F (160°C/325°F if using a fan or convection oven) . Line a cupcake tin with 12 cases.
-
Mix together the flour, baking soda, ginger and cinnamon in a large bowl. Set aside.
-
To a small saucepan, add the sugar, butter, golden syrup and soy milk. Place over a low heat, stirring occasionally until the butter has completely melted. Do not let the mixture boil.
-
Leave the mixture to cool for a few minutes, then pour it into the bowl with the flour. Mix well, scraping any dry mixture from the bottom of the bowl until you have a smooth cake batter.
-
Divide the mixture between your cupcake cases and bake for 20 minutes. Allow them to cool for 5 minutes then transfer them to a wire rack and let them cool completely.
-
Top with cream cheese frosting and serve.
Recipe Notes
*Store in an airtight container in the fridge for up to 5 days.