Vegan Sticky Ginger Cupcakes

22 May 2016

So generally speaking, my keeping up with having meat free days since veganuary has gone pretty well, but vegan ones, well they've been a bit non-existent. Even though it's not something I feel I can fully commit to at the moment, I still want to explore veganism more, the meat and dairy free options now are so much better than when I was vegetarian as a teenager and I'm working hard to try and get more of them into my diet. One of my biggest disappointments during Veganuary though was vegan desserts - I tried a few different recipes for vegan cakes and other sweet treats and they ranged from underwhelming to total disasters. I didn't want to give up on them completely though, since so many people have had success (or at least claimed to) in feeding their sweet tooth while staying cruelty free.

Then Mrs O's Fuss Free Mixes* offered to let me try one of their dairy free packet mixes and all my prayers were answered. I'm normally a bit of a snob when it comes to cake mixes but I felt like with vegan cakes I could use all the help I could get.

The mix I chose was for a sticky ginger cake, which I decided to make into cupcakes instead because I'm not going to let a packet mix tell me what to do. I tried them in a mini bundt tin first but the cake was so crumbly it just fell to bits (so maybe I should have just followed the instructions) but as cupcakes they turned out really well. They had tons of flavour and were really moist although still not very solid. I topped them off with some dairy free buttercream. It didn't hold quite as well as real butter would, and ended up a bit sweeter but I thought it worked really nicely with the rich ginger cake. I'm definitely counting these as my first successful vegan cake, despite the dodgy piping work.

If you want to get your hands on the mixture or any of their other flavours, check out Mrs O's here and you can read the recipe I used below.

Vegan Sticky Ginger Cupcakes Recipe

1 packet of Mrs O's fuss free gingerbread mix
250ml rice milk
140g dairy free spread
6tbs black treacle
3tsp golden syrup
1tsp white wine vinegar

80g icing sugar
60g dairy free spread
1tsp vanilla paste

Pour the rice milk into a saucepan and add the spread, treacle, golden syrup and heat until all ingredients have melted then remove from the heat and allow to cool a little before stirring in the vinegar.

Sift the gingerbread mix into a large mixing bowl or stand mixer and then stir in the liquid ingredients until smooth. Pour into 12 cupcake cases and cook for approx 30 minutes or until cooked (test using any of the usual methods).

Mix the icing by slowly beating the icing sugar and vanilla with the dairy free spread until smooth. Put in the fridge to harden up until the cakes are completely cool, then pipe or spread onto each cake as desired.

*I was sent a gingerbread cake mix to try for this recipe. All opinions are my own.

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