- Jesmond Cake Company
Christmas gingerbread vegan cupcakes
Updated: Dec 23, 2021
Cupcakes (makes 12):
· 250g self raising flour
· 170g dark brown sugar
· pinch of salt
· ½ teaspoon baking powder
· 2 tsp ground ginger
· ½ tsp ground cinnamon
· ¼ tsp ground allspice
· 75ml sunflower oil
· 2 teaspoons cider vinegar
· 100 ml soy (or other plant) milk
· juice of one unwaxed orange, plus enough water to make up to 100ml
· zest of one unwaxed orange (keep to one side)
· 1 teaspoon vanilla extract
Preheat the oven to 180 degrees C/350F/Gas Mark 4 and line a 12-hole tin with cupcake cases. Light paper cases work better than foil cases.
Sieve the flour, baking powder and spices into a large bowl, then stir in the sugar and salt. In a large jug, mix together the wet ingredients keeping the orange zest to one side. Pour the wet ingredients into the dry ingredients and mix, working as quickly as you can. If you tap the bowl on the bench it will slow down bubbles forming as the ingredients react. The mixture should be a smooth loose batter – take care not to overmix it. Stir in the orange zest.
Pour the batter into the jug and fill each cupcake case about two thirds full and bake for 20-22 minutes until springy to the touch, when a skewer inserted into the centre should come out clean. Allow the cupcakes to cool for 10 minutes in the tin, then transfer to a wire rack to cool completely before decorating.
· 250g vegan butter at room temperature
(eg Naturli block or Flora Plant Butter Unsalted. Don’t use the spreadable type)
· 500g icing sugar
· 1 or 2 tablespoons water
· 1 tsp vanilla extract
· 1 tsp ground cinnamon
Beat the butter using an electric mixer until it’s soft and creamy, then add the icing sugar and cinnamon with the water and vanilla extract. If the frosting is too stiff to pipe, add more water. If it’s too soft, add more icing sugar.
Sugared cranberries: place 50g caster sugar and 50ml water in a small pan. Heat gently until the sugar dissolves and it comes up to the boil. Remove from the heat and leave to cool. Dip fresh cranberries in the sugar syrup then roll them in caster sugar and transfer them onto baking parchment to set.
· 20ml aqua faba
· 1/2 teaspoon vanilla extract
· 125g pecans
· 50g caster sugar
· 1/2 tsp cinnamon
· pinch nutmeg
· pinch ground ginger
· pinch cloves
· pinch of salt
Preheat the oven to 150 degrees C. Combine the sugar, salt and spices, Whip the aquafaba in a mixing bowl until foamy, add the vanilla extract and mix in. Add the pecans to the aqua faba mixture and toss to coat well, then stir in the sugar, salt & spices, making sure they are evenly coated. Spread the pecans onto an oiled baking tray and bake for 20 minutes. Once they’re cool, roughly chop the pecans.
Sugar snowflakes were made with PME mini snowflake plunger cutters. You can use shop bought flower paste or modelling paste, but check that it is vegan.