Wednesday, 29 December 2021

Gingerbread Cupcakes with Cream Cheese Icing

Spiced gingerbread cupcakes with a sweet and tangy cream cheese icing, perfect for a treat over the Christmas holidays!


I have had these cupcakes on my list for years and I wanted to get them just right. I may have gone overboard with the gingerbread flavours this year, but I have zero regrets as for me gingerbread is essential at Christmas time! These cupcakes packed full of ginger and cinnamon, they're fluffy and moist and the cream cheese icing marries those spices perfectly. I drizzled a velvety caramel sauce on top for a little sweetness and some texture then topped with a little gingerbread man. I find the best cream cheese is from Oatly, it's the perfect thickness, doesn't have too much water in it which can ruin your icing. Trust me I've tried lots of different vegan brands and this one really is the best for me. All in all, these cupcakes are the epitome of Christmas, perfect for sharing around the dessert table and also a really fun activity to do over the holidays if you're looking for some baking. And on that note I've got a lot of other Christmas baking recipes you can try whilst you're here!

If you love Gingerbread and Christmas....

Check out these recipes for more inspiration!

Recipe

Prep: 15 minutes + 1hour for the icing
Cook: 18 minutes
Serves: 12 cupcakes

NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle.

Ingredients

Cupcakes
200g Plain flour
180g Soya milk + 1 tbsp Apple cider vinegar 
120g Dark brown sugar
60g Treacle 
70g Butter. melted
1 tbsp Ginger
1 tsp Cinnamon
Pinch of salt
¼ tsp Ground cloves
¼ tsp Allspice
1 tsp Baking powder
½ tsp Bicarbonate of soda
Icing
150g Butter, room temp
70g Cream cheese - I used Oatly at room temp
350g Icing sugar
Optional
Caramel 
12 Gingerbread men

Method

✿Preheat the oven to 170℃ and grease and line a cupcake tray with cases.
In a jug mix together the soya milk and apple cider vinegar to create a 'buttermilk', leave for 5 minutes.
Melt the butter and mix in a large bowl with the sugar and treacle until combined. 
In a separate bowl combine the flour with the dry ingredients then mix in the wet ingredients into a batter.
Spoon about 2 ½ tbsp of the batter into 12 cupcake cases and then bake in the oven for 15-17 minutes until a knife inserted comes out clean. Leave to cool on a wire rack. 
Meanwhile make the cream cheese icing. Beat the butter until smooth then mix in the cream cheese until just combined - don't overman as it starts to become more fluid. 
Add the icing sugar gradually and then pop in the fridge for 1 hour to firm up. I find it best to do this so that the icing is firmer for piping but you can skip this if short on time. 
When the cupcakes are cool enough and the icing is firm, spoon the icing into a piping bag with a star tip and pipe a swirl on top of each cupcake. 
Drizzle some caramel on top if using, and then top each cupcake with a gingerbread man. Store in the fridge to keep the icing firm and then serve or serve straight away. Enjoy!

Christina
xx


Share:

1 comment

  1. Ginger bread cup cakes are with the addition of the cream cheese icing that is spiced with the sweet and the tangy cream. The perfect treat are making the assignment of great way is ‌‌best essays review that are about the Christmas of holidays and the sense of show.

    ReplyDelete

© Bake Like A Vegan | All rights reserved.
Blog Layout Created by pipdig