STIR-UP SUNDAY
Stir up Sunday has passed but it's not to late to do some festive baking.
I wanted to make something Graham could enjoy this year, so it had to be egg and dairy free. I decided on gingerbread as that says Christmas to me with all the warming spices and deep flavours.
I could have made a gingerbread loaf, but cupcakes just seemed so much more appealing.
PINEAPPLE FROSTING
For the pineapple frosting, instead of using an artificial flavouring that are never nice and leave an unpleasant after taste I made my own.
All you need to do is whizz up some dried pineapple and whip that into the buttercream
also try - Red Apple & Treacle Fruitcake or gingerbread mug cake
Yield: Makes 12 cupcakes
Vegan Gingerbread Cupcakes with Pineapple Frosting
Dairy and egg free gingerbread cupcakes. Soft cupcakes full of the taste of treacle and spices topped with a dairy free pineapple frosting.
Ingredients
- 300g / 2 cups self-raising flour
- 3 tsp ground ginger
- 1 tsp mixed spice
- a pinch of salt
- 200ml / 1 cup & 2 tsp light olive oil
- 150ml / ⅔ cup golden syrup
- 50ml / ¼ cup treacle
- ½ tsp white wine vinegar
- 150ml / ⅔ cup Alpro Single Soy Cream
- 150g / ⅔ cup dairy free spread
- 300g / 1¼ cups icing sugar
- A few dried pineapple pieces (whizzed and added to the frosting, optional)
- 1 tbsp lemon juice
Instructions
1. Heat the oven to 180c/160c fan/350f/gas mark 4.
2. Spray a muffin tray with baking release spray or lightly oil.3. Sieve the flour in a large bowl with ginger, mixed spice and salt.4. In another bowl, whisk together the oil, syrup, treacle, vinegar and cream.5. Pour the wet ingredients into the dry ingredients and gently fold in. Don't over mix and don't worry about a few lumps.6. Bake for 20 minutes until springy to the touch.7. While they are cooling make the frosting. Whisk (by hand or electric whisk) the butter, pineapple powder, lemon juice and icing sugar until light and fluffy.8. Pipe the frosting onto the cupcakes and top with a fruit crisp.9. Enjoy!
2. Spray a muffin tray with baking release spray or lightly oil.3. Sieve the flour in a large bowl with ginger, mixed spice and salt.4. In another bowl, whisk together the oil, syrup, treacle, vinegar and cream.5. Pour the wet ingredients into the dry ingredients and gently fold in. Don't over mix and don't worry about a few lumps.6. Bake for 20 minutes until springy to the touch.7. While they are cooling make the frosting. Whisk (by hand or electric whisk) the butter, pineapple powder, lemon juice and icing sugar until light and fluffy.8. Pipe the frosting onto the cupcakes and top with a fruit crisp.9. Enjoy!
Details
Total time: Yield: Makes 12 cupcakes
These sound lovely - I tried a vegan gingerbread men recipe on the weekend and need to go back to the drawing board as they were sweeter than my usual ones. I love the sound of the golden syrup and treacle in these. Could you sprinkle some pineapple powder over the icing to up the pineapple flavour?
ReplyDeleteYes that'sounds a perfect idea. Why didn't I think of that? Oh vegan gingerbread men, I'll be looking out for those!
Deleteoooh I love warming gingerbread... especially in cute cupcake format! What a fab idea to use the pineapple crisps - such a lush flavour combo. I'm totally trying this out next week for the school festive bake sale!
ReplyDeleteThe flavour combination works really well. I think I might tart it up further next time with a chunk of fresh pineapple too.
DeleteI am loving gingerbread at the moment and eat loads of it this time of year. I shall definitely give these a go, never thought of pairing gingerbread with pineapple before sounds great.
ReplyDeleteThanks, flavour combinations just seem to work for me. I can imagine what they will taste like before I pair them. This one is subtle but good.
DeleteThey look lovely.
ReplyDeleteCan I just say I am totally loving your column in Vegan Life magazine at the moment, I've found some brilliant seasonal tips for using the veggies I have been growing.
Thanks Sue, it's lovely to know someone is actually reading it. I need to read it myself now and again to remind myself of my ideas.
DeleteI am craving one of these now, I bet the gingery cake and sweet icing are very satisfying. Great way to use the pineapple crisps!
ReplyDeleteYes they were really good!
DeleteLove these! Ginger and pineapple are such a good combination xx
ReplyDeleteThanks Kate x
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