Spicy, light, fluffy and simply divine these are the perfect cupcakes to warm you up during these strangely cold March, yes I said March, days!

Okay last week when I said that it was never too cold for ice cream little did I know what we were going to be hit with!!! My hands and knees are raw from my walk to work in the cold. The canal is completely frozen over – something I never thought I’d see.  But there have been some exquisitely beautiful moments. Some really, really quiet walks through London.

That quiet that comes, not just as people stay home, but a quiet that only comes with the snow, as it dampens the sounds of such a big city.

For all that cold the ice cream was still delectable!! However, I thought maybe something just a little warmer this week. ;)

Whilst we recover from the freezing temperature and pending flooding I feel we need something both warming and sustaining. I love spices for warmth. I have a lovely ginger tea in work that has been keeping me going for the last week. I absolutely love ginger – such a warm, delectable flavour – and perfect whether sweet or savoury.

So that, coupled with my Mum calling me and asking where the recipe was for ginger cupcakes on my blog a few weeks back, started me thinking. Ginger cupcakes – that’s exactly what we need.

Spicy, comforting and totally delicious. The smell alone is going to make you feel better – but once you taste them you’ll be on top of the world.

So layer up, grab your aprons and let’s get baking! :D

Light Ginger Cupcakes Prep Time: 20 mins                        Bake Time: 25 mins                            Makes 12-16 Cupcakes

Ingredients: Cupcakes: ½ Cup Coconut Oil  – melted 2/3 Cup Maple Syrup 1/3 Cup Powdered Coconut Sugar 1 Lemon – juice and zest ¾ Cup Non-Dairy Milk 1½ Cup Almond Flour ¼ Cup Tapioca Flour 3 tsps. Ground Ginger 2 tbsps. Non-Dairy Yoghurt 1 tsp. Baking Powder 1 tsp. BiCarb ¼ tsp. Himalayan Salt   Lemon Cream Cheese Frosting: 1 tub Non-Dairy Cream Cheese ¼ Cup Maple Syrup 2 tbsps. Coconut Oil- melted  1 tsp. Lemon Oil

Instructions:      1)      Preheat the oven to 170˚C        2)      Beat together the melted coconut oil, maple syrup, coconut sugar and the juice and zest of the lemon until fully combined.      3)      Mix in the non-dairy milk followed by the almond flour, tapioca flour and ground ginger.      4)      Finally add the yoghurt, baking powder, bicarb and salt - beat until fully combined.      5)      Spoon into the cupcake cases and place in the oven for 25 mins until a light golden brown.      6)      Remove from the oven and set aside to cool. Lemon Cream Cheese Frosting:      7)      In a bowl mix together all the ingredients for the frosting      8)      Spread over the cooled cupcakes.