The English Vegan

Simple and Delicious Vegan Baking and Cooking

Gingerbread Cupcakes with Speculoos Icing

 


gingerbread cupcakes

 

When it comes to Christmas time it doesn’t seem right not to have the house smelling of cinnamon and spices and this cupcake does not disappoint, within 15 minutes you could have the sweet aroma of Christmas throughout your home. The cupcake is spiced and rich with syrup and the icing is good enough to eat with a spoon. If you have any relatives who are sceptical about vegan food I can guarantee after a bite of this cupcake they will be asking for the recipe.

gingerbread cupcakes no icing

 

Gingerbread Cupcakes with Speculoos Icing

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 14 cupcakes

Gingerbread Cupcakes with Speculoos Icing

Ingredients

    Cupcakes:
  • 3/4 cup soy milk
  • 4tsp cider vinegar
  • 1 + 1/4 cups self raising flour
  • 1/3 cup sugar
  • 1/4 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp mixed spice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp sea salt
  • 1tsp vanilla extract
  • 1/3 cup oil
  • 1/8 cup golden syrup
  • 1/8 cup black treacle
  • icing:
  • 1/3 cup margarine
  • 1/3 cup Biscoff speculoos spread- smooth
  • 1 cup icing sugar

Instructions

    Cupcakes:
  1. Preheat oven to 180C and fill a cupcake tin with cases- I made 16 cupcakes out of this mix
  2. Mix together the milk and vinegar and set aside
  3. Add the flour, sugar, spices, baking powder, bicarb and salt to a large bowl and stir until fully combined
  4. Stir the oil and vanilla into the milk and add to the dry ingredients along with the syrups
  5. Stir quickly until no flour remains, make sure you do not over mix or the cupcake will be dense
  6. Bake for 15 minutes or until a toothpick comes out clean when inserted in the middle of a cupcake
  7. Leave to cool in tin for 10 minutes before transferring to a cooling rack
  8. Icing:
  9. Beat margarine and biscoff spread together until smooth and fully combined
  10. Add the icing sugar 1/3 cup at a time and beat until smooth
  11. Taste and adjust icing sugar if you want it sweeter or thicker
http://theenglishvegan.com/gingerbread-cupcakes-with-speculoos-icing/

 

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