Vegan Gingerbread Cupcakes

Vegan Gingerbread Cupcakes

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It all started when my mom found some festive Christmas cupcake tin liners at the dollar store, and I realized that I had never ventured into the land of Christmas cupcakes. I found this recipe on Retro Mummy and was so excited to try it. With so many sugary sweet treats around this time of year I thought it would be great to have a cupcake that was a little more savoury (then loaded with sugary icing, but you get the point). For this recipe, you'll need:

  • 1 1/4 cups flour
  • 1 tsp baking powder
  • 1 1/2 tbsp ground ginger
  • 1 tsp ground cinnamon
  • 2/3 cup maple syrup
  • 1/2 cup vegetable oil
  • 1/4 cup soy/almond/rice milk
  • 2 tbsp soy/vanilla yogurt
  • grated zest of 1/2 lemon

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1. Place oil, syrup, milk, yogurt and lemon zest in a bowl and whisk together.

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2. Mix in flour, baking powder, ginger, cinnamon and mix well. I added in just the tablespoon of ginger to start and felt that was enough to my taste, so make sure to taste as you go.

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3. Divide between 12 cupcake wrappers.

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4. Bake at 350 degrees Fahrenheit for 20 minutes until firm on top and a toothpick comes out clean.

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Then, time to decorate!

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The verdict:

Not only are these cupcakes so light yet flavourful, the ginger and lemon flavours are strong yet not overpowering. These are definitely a comforting treat to have over the holidays.

Wishing you and yours a very merry Christmas!

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