Vegan ginger cupcakes

Vegan ginger cupcakes

Makes 12

  • 350 g plain flour

  • 2 teaspoons baking powder

  • 1 teaspoon bicarbonate of soda

  • 1 level teaspoon ground ginger, plus extra for dusting

  • 1 heaped teaspoon ground cinnamon

  • ½ teaspoon sea salt

  • 220 ml vegetable oil

  • 200 g golden syrup

  • 60 g soya yogurt

  • 120 ml soya milk

  • 2 pieces of stem ginger, in syrup

  • For the icing

  • 200 g icing sugar

  • 55 g dairy-free margarine

  • 200 g dairy-free cream cheese

Preheat the oven to 180ºC/350ºF/gas 4. Line a 12-hole cupcake tray with paper cases.



Sieve the flour, baking powder, bicarbonate of soda, ground ginger, cinnamon and salt into a large bowl.



In another bowl, whisk the oil, golden syrup, yoghurt and milk together until well combined. Finely chop and add the stem ginger, along with 1 tablespoon of syrup from the jar. Fold in the flour mixture until smooth and combined.



Divide the cake mixture between the paper cases, then place in the hot oven for 15 to 20 minutes, or until golden and an inserted skewer comes out clean. Leave to cool for a few minutes, then transfer to a wire rack to cool completely.



Meanwhile, make the icing. Sieve the icing sugar into a large bowl, add the margarine, then beat until pale and fluffy. Add the cream cheese and whisk well until smooth and combined. Decorate the cooled cupcakes with the icing, dust with a little ground ginger, then tuck in.



Find more vegan recipes

Nutritional Information

Vegan ginger cupcakes

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0 foodies cooked this
Simple spiced cupcakes, topped with a deliciously rich cream cheese icing
35m (plus cooling)
Super easy
Method

Preheat the oven to 180ºC/350ºF/gas 4. Line a 12-hole cupcake tray with paper cases.

Sieve the flour, baking powder, bicarbonate of soda, ground ginger, cinnamon and salt into a large bowl.

In another bowl, whisk the oil, golden syrup, yoghurt and milk together until well combined. Finely chop and add the stem ginger, along with 1 tablespoon of syrup from the jar. Fold in the flour mixture until smooth and combined.

Divide the cake mixture between the paper cases, then place in the hot oven for 15 to 20 minutes, or until golden and an inserted skewer comes out clean. Leave to cool for a few minutes, then transfer to a wire rack to cool completely.

Meanwhile, make the icing. Sieve the icing sugar into a large bowl, add the margarine, then beat until pale and fluffy. Add the cream cheese and whisk well until smooth and combined. Decorate the cooled cupcakes with the icing, dust with a little ground ginger, then tuck in.

Find more vegan recipes

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
Calories are simply a unit of energy. If you eat more than you use up, you might gain weight, or lose it if you don't eat enough. The amount you need depends on your age, gender and how physically active you are, but the average person needs around 2,000 calories a day.
Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.
We all love a treat now and then, but try to limit your sugar intake where possible. Most of the sugar in your diet should come from raw whole fruits and milk, because they give us lots of other nutrients at the same time. Check the ingredients list on food labels so you know how much sugar is in the food you eat.
We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.
Sometimes known as "bad fats", saturated fat is found in beef, pork, chicken skin, butter, cream and cheese - it can be bad for our heart and cholesterol levels if we eat too much. Unsaturated or "good fats" found in fish, nuts, seeds, avocados and some oils can help keep our heart healthy when eaten in moderation.
Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 430
    22%
  • Carbs 56.9g
    22%
  • Sugar 33.7g 37%
  • Fat 25.6g 37%
  • Saturates 4g 20%
  • Protein 4.8g 11%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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