This recent cold snap has made me think of warming spices and anything comforting and cosy. Ginger is one such spice, and I’m always looking for a new twist to a cupcake. I quite like the addition of crystalized ginger pieces but the girls found them too hot and spicy, so next time I might leave them out.
Ginger Cupcakes (dairy-free, egg-free, nut-free, sesame-free, soya-free, vegetarian and vegan)
- 2 cups oat milk
- 1 tsp lemon juice
- 2 1/2 cups of plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 2 tsp ground ginger
- 1 1/2 cups soft brown sugar
- 1/2 cup sunflower oil
- 1/2 cup golden syrup
- (optional) 1/4 cup crystallised ginger, finely diced
– Preheat the oven to 350 degrees
– Line 2 cupcake trays with liners
– Add the lemon to the oat milk and set aside
– Sieve the flour, ginger, bicarb and baking powder into a large bowl.
– Stir in the sugar.
– Add the oil and syrup to the oat milk and mix well.
– Pour into the flour mix and bring together to a smooth dough with no lumps of raw flour remaining.
– 2/3 rds fill each cupcake liner.
– Bake for about 20 minutes, until a knife comes out clean.
– Cool on a wire rack before icing with vanilla buttercream.
Vanilla Buttercream (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
enough to ice 24 cupcakes
- 1/4 cup vegetable fat (such as Trex)
- 3/4 cup dairy-free spread (such as Pure)
- 3 cups icing sugar, sifted
- 1/4 cup oat milk
– Whisk together the spread and vegetable fat.
– Add the icing sugar, 1/2 cup at a time with a splash of the oat milk, until fully combined and nice and fluffy.
– Pipe or spread onto the cupcakes.