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Gingerbread cupcakes

6th December 2017 by bos.kitchen 8 Comments

gingerbread cupcakes

 

Happy December! It’s been a hugely exciting and busy month for me, which has unfortunately meant my backlog of recipes to post here is bigger than ever! To say thank you for bearing with me, I’ve uploaded this special gingerbread cupcake recipe. Perfect for a spot of festive baking, plus who doesn’t love gingerbread and cake? It’s a winning combination.

These little cupcakes couldn’t be more gingerbread if they tried. The cake is a heavenly mix of gingerbread spices that will fill your kitchen with festive cheer. I used chia seeds in place of eggs, but feel free to try with flaxseed or aquafaba if you prefer, I’d love to hear how they turn out! The frosting is thick, sugary, rich and flavoured with cinnamon, ginger and molasses! Topped with a mini gingerbread star, they’re the ultimate gingerbread lovers fantasy!

If you make any of my recipes, please do let me know either by taking a snap and tagging me on Instagram @bos.kitchen, or leave a comment below!

 

Lots of love,

Bo

xoxoxo

 

5.0 from 2 reviews
Gingerbread cupcakes
 
Save Print
Prep time
30 mins
Cook time
20 mins
Total time
50 mins
 
Author: Bo's Kitchen
Serves: 12 cupcakes
Ingredients
Cupcakes
  • ½ cup brown sugar or coconut
  • ½ cup vegan butter, softened
  • ½ cup molasses
  • 2 chia eggs (2 tbsp chia seeds mixed with 8 tbsp water)
  • 2 cups plain flour (can sub wholewheat)
  • 1 tsp baking soda
  • ½ tsp salt
  • 1.5 tsp ground ginger
  • ½ tsp ground cinnamon
  • ½ tsp ground allspice
  • ¾ cup water
Frosting
  • ½ cup vegan butter
  • ½ cup vegetable shortening
  • 3 cups icing sugar
  • 2 tbsp molasses
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp ginger
  • ½ tsp nutmeg
  • 2 tbsp non dairy milk
Instructions
  1. Heat oven to 180•c and line a cupcake tin with cases.
  2. In a large bowl, beat sugar, butter and molasses together until smooth. Add in chia eggs and mix again to combine. Stir in flour, baking soda, salt, ginger, cinnamon and all spice. Add water and mix with a spoon. The batter should be thick, but pourable. Spoon batter into cupcake cases about ¾ of the way full.
  3. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool in the pan for 5 minutes before transferring to cooling racks.
  4. While the cupcakes are cooling, beat butter and shortening together in a medium size bowl until smooth. Now add in the remaining frosting ingredients and beat for another 3-4 minutes. If the frosting gets to hot it may split, so pop it in the fridge if you need to and rewhip again after 10 minutes.
  5. Fill a piping bag with a large star tipped nozzle and spoon in gingerbread icing. Swirl on top of cupcakes and top with mini gingerbread stars and sprinkles.
  6. Enjoy!
3.5.3226

 

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Related

Filed Under: Cakes/tarts Tagged With: baking, cakes, cupcakes, dairy free, frosting, ginger, gingerbread, muffins, vegan

Previous Post: « Pumpkin spice muffins
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Reader Interactions

Comments

  1. Nisha / @rainbowplantlife says

    8th December 2017 at 1:20 pm

    Mmmmm these cupcakes sound heavenly! I can only imagine how tasty your kitchen smells! And you already know this, but the photography is just mindblowingly beautiful!

    Reply
    • bos.kitchen says

      20th January 2018 at 10:33 am

      Awww Nisha you are so sweet, thank you, thank you for sharing these cupcakes on your Instagram too, what an honour! Sending you love xoxoxo

      Reply
  2. Maria Koutsogiannis says

    20th December 2017 at 5:13 pm

    Hey hunnie!!!

    Please make me these when I come and see you in February! I love this photo too babe!! incredible!

    Reply
    • bos.kitchen says

      20th January 2018 at 10:34 am

      Aww babe thank you! I can’t wait to see you in Feb either! Thank you so much for stopping by the blog and sorry for the huuuuuuge delay! xoxoxoxo

      Reply
  3. Ela says

    29th December 2017 at 11:50 pm

    These are probably the most beautiful gingerbread cupcakes I have seen in a long time! Totally in love with your photography. I hope you had the most amazing holidays 🙂

    Reply
    • bos.kitchen says

      20th January 2018 at 10:35 am

      Thank you so much Ela! What a compliment! You are a huge inspiration to me. Thank you so much!! 🙂

      Reply
  4. Dee | Green Smoothie Gourmet says

    3rd January 2018 at 2:32 am

    Bo! I adore cupcakes and yours are so sophisticated and spicy! Thank you for sharing!
    Dee xx

    Reply
    • bos.kitchen says

      20th January 2018 at 10:34 am

      Thank you so much Dee! I love your cupcakes, you always have frosting on POINT! Have a lovely weekend and thank you so much for stopping by xoxoxo

      Reply

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About me

Hello and welcome to my blog! I'm a vegan recipe developer from the UK with a passion for healthy, delicious food. Read More…

Blueberry muffin oats 🧁🫐🍋✨ Oats are mix Blueberry muffin oats 🧁🫐🍋✨ Oats are mixed with fresh lemon, poppyseeds and vanilla and layered with a juicy blueberry chia jam. Topped with a few dollops of dairy free whipped cream or yoghurt, it’s *almost* as good as a real muffin for breakfast. High protein, nutritious, easy to prepare and packed with flavour! Perfect for prepping ahead for the week. Happy Monday! xoxoxo

Blueberry muffin oats (makes 2 small jars)

- 1 cup oats
- 1 cup water
- 1 tbsp poppy seeds 
- 1 tsp vanilla extract 
- 1/2 lemon, juice and zest

Blueberry Jam

- 1 cup blueberries	
- 1 tbsp chia seeds	
- 2 tbsp syrup 

Topping 

- Fresh blueberries 
- 3 tbsp dairy free whipped cream or yoghurt
- 1 tsp lemon zest 
- 1/4 tsp poppy seeds 

Mix oats, water, poppy seeds, vanilla, lemon juice and zest together in a bowl and set aside to thicken for at least an hour or overnight. Prepare the chia jam by adding blueberries, chia seeds and syrup to a small pan over a medium heat until bubbling. Stir well for a few minutes until thickened. Allow to cool then layer up a jar with oats and jam. Top with poppy seeds, lemon zest, dairy free whipped cream and more fresh blueberries. 

#overnightoats #blueberrymuffin #oatmeal #breakfastideas #breakfast #mondaymotivation #mealprep #highprotein #dairyfreebreakfast #fitfood #oats #blueberrylemon #veganbreakfast #healthybreakfast #veganrecipe #veganrecipes #plantbased #plantbasedbreakfast #chiaseeds
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