Vegan Gingerbread Cupcakes with Pineapple Frosting

STIR-UP SUNDAY

Stir up Sunday has passed but it's not to late to do some festive baking.

I wanted to make something Graham could enjoy this year, so it had to be egg and dairy free. I decided on gingerbread as that says Christmas to me with all the warming spices and deep flavours.

I could have made a gingerbread loaf, but cupcakes just seemed so much more appealing.

VEGAN GINGERBREAD CUPCAKES WITH PINEAPPLE FROSTING

The gingerbread cupcakes had to have frosting and as I'd just taken delivery of a box of Emily Fruit Crisps,

I was eyeing up the pineapple and thinking they would go well with gingerbread.

The crisps aren't traditional crisps but pieces of fruit dried in a vacuum. There are no added preservatives, additives or sugar, just fruit.

Just in case you thought I was adding oil laden crisps to my cupcakes.

I was glad there were a few bags of pineapple, as once I had started nibbling ..............

This was my trial recipe but they came out well.

I sat with some paper and wrote down a few vegan and standard cupcake recipes, had a look at my gingerbread recipe and worked out a recipe that I thought would work.

I was fully prepared to have to tweak it a few times, but they were pretty good first try.

A fact reinforced when the boys came home and started eating them with big smiles on their faces.

also try - Red Apple & Treacle Fruitcake 

PINEAPPLE FROSTING

The cupcakes, didn't have the rise of a standard cupcake, but I didn't expect that of gingerbread anyway.

For the frosting, I whizzed up a couple of bags of pineapple crisps in my Froothie blender, which turned it into a powder, which I added to icing sugar, lemon juice and dairy free spread.

I piped the frosting on and finished off the cupcakes with a pineapple crisp. The perfect finishing touch.

The pineapple flavour in the frosting was subtle, if you want a stronger flavour puree some pineapple and add that to the frosting.

also try - gingerbread mug cake

Here are a few more creative recipes made with Emily Fruit Crisps:

Cheese & Pineapple Sticks - Maison Cupcake

Easy Christmas Cake with Crunchy Apple Frosting - Ren Behan

Dark Chocolate, Banana and Date Fridge Cake - Feeding Boys

Mincemeat and Banana Loaf Cake - Fuss Free Flavours

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Vegan Gingerbread Cupcakes with Pineapple Frosting

Written by Jacqueline Meldrum

November 24, 2016

Dairy and egg free gingerbread cupcakes. Soft cupcakes full of the taste of treacle and spices topped with a dairy free pineapple frosting.

Ingredients

• 300g / 2 cups self-raising flour
• 3 tsp ground ginger
• 1 tsp mixed spice
• a pinch of salt
• 200ml / 1 cup & 2 tsp light olive oil
• 150ml / ⅔ cup golden syrup
• 50ml / ¼ cup treacle
• ½ tsp white wine vinegar
• 150ml / ⅔ cup Alpro Single Soy Cream
• 150g / ⅔ cup dairy free spread
• 300g / 1¼ cups icing sugar
• 60g / 2 bags  Emily Pineapple Fruit Crisps, blended to a powder, reserving a few for decoration (optional)
• 1 tbsp lemon juice

Instructions

1. Heat the oven to 180c/160c fan/350f/gas mark 4.
2. Spray a muffin tray with baking release spray or lightly oil.3. Sieve the flour in a large bowl with ginger, mixed spice and salt.4. In another bowl, whisk together the oil, syrup, treacle, vinegar and cream.5. Pour the wet ingredients into the dry ingredients and gently fold in. Don't over mix and don't worry about a few lumps.6. Bake for 20 minutes until springy to the touch.7. While they are cooling make the frosting. Whisk (by hand or electric whisk) the butter, pineapple powder, lemon juice and icing sugar until light and fluffy.8. Pipe the frosting onto the cupcakes and top with a fruit crisp.9. Enjoy!

Details

Total time: 40 mins
Yield: Makes 12 cupcakes

Disclosure: I created this recipe for Emily Fruit Crisps. I was not expected to write a positive review and any opinions expressed are my own.