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