Blogger Naomi Rose, aka the Gluttonous Vegan, shares with us her vegan cupcakes recipe. The oil replaces eggs; vegan margarine is next to the butter in most supermarkets now.
Ingredients
- 120g vegan margarine
- 150g brown sugar
- 5-6 lumps of candied ginger
- 200g raw grated pumpkin
- 190g plain flour
- 2 tsp baking powder
- 50ml sunflower oil
- a handful of chopped macadamia nuts
- 1½ tsp ground ginger
- 1½ tsp allspice
- ¼ tsp ground nutmeg(and for the frosting)
- 60g vegan cream cheese (I like the Pure brand)
- 150g icing sugar
Method
- 1. Beat together the sugar and margarine in a bowl.
- 2. Drain the ginger from the syrup and put onto a board. Chop it into smallish chunks then stir into the sugar and butter mixture.
- 3. To grate the pumpkin, cut it into small chunks and scoop out the seeds, then grate the flesh until you've got 200g.
- 4. Add the pumpkin to the mix. Stir in, then sift in the flour, baking powder and spices. Finally, add the oil and stir thoroughly.
- 5. Line a cupcake pan with small cupcake papers and fill to just below the top. Bake at gas mark 4.5/180c/370F for about 10-12 minutes. They're done when they're golden on top and a toothpick inserted comes out clean.
- 6. To make the frosting put the vegan cream cheese into a bowl and beat for a few seconds until smooth. Sift in icing sugar and stir thoroughly. If it's too stiff, add a tiny bit of soy milk. Don't ice these bad boys until they're fully cooled. Enjoy!
Chef's tip
The oil is the replacement for eggs, and vegan margarine is next to the butter in most supermarkets nowadays.