Gingerbread Cupcakes

Short break from kitchen renovation talk as I’ve got a few recipes to share. Last Christmas I was given an amazing little cookbook ‘Vegan Cupcakes take over the World’. Now I’m not vegan (I have been a couple of times in my lifetime) but this book is just full of so many great recipes that I wanted to try. First up I had to make these gingerbread cupcakes which you can top with lemon frosting. To keep them healthy I’ve left the frosting off. Now I used dairy in this recipe but have put where to use soy if you want to keep them vegan.

Preheat oven to 180 degrees. If you have a thermomix place your oil, syrup, milk, yoghurt and lemon peel in the bowl and process for 10 seconds on speed 6. Tip in dry ingredients and process for 10 seconds on speed 4. Taste and add more ginger if you want more of a gingerbread taste. **Divide between 12 cupcake wrappers in a muffin tray.  Bake in oven for about 20 minutes until firm on top and a skewer comes out clean. Cool on rack and enjoy. If you want to ice them,  try my easy cream cheese frosting here with a dash more lemon zest or lemon juice. To make the frosting vegan just substitute with nutelex (a dairy free margerine), vegan cream cheese and a non dairy milk.

 

If you don’t have a thermomix you can use your kitchenaid/food processor or just a good old whisk by combining your oil, syrup, milk, yoghurt and finely grated lemon zest. Whisk well then add in dry sifted ingredients and whisk again. Add in more ginger to taste then follow from **.