Tag Archives: gingerbread project

Vegan Gingerbread Cupcakes with Orange Cream Cheese Frosting

Vegan Gingerbread Cupcakes Orange Cream Cheese Frosting

Vegan Gingerbread Cupcakes With Orange Cream Cheese Frosting

These Vegan Gingerbread Cupcakes With Orange Cream Cheese Frosting are perfectly moist and are totally addictive!  Gingerbread is my favourite holiday flavour and over the years I’ve made lots of gingerbread recipes.  Everything from gingerbread bacon cookies to gingerbread stuffing, I love experimenting with this flavour.  Surprisingly, I had yet to make cupcakes, so for an upcoming holiday party I decided to bring a vegan dessert.  I love the richness of vegan treats and adore a cream cheese frosting (the best kind!).  I also had to make them dairy free for my boyfriend, so with that in mind I set out to make these ultimate vegan cupcakes.

Vegan Gingerbread Cupcakes Orange Cream Cheese Frosting

Vegan Gingerbread Cupcakes With Orange Cream Cheese Frosting

These spiced vegan cupcakes are spongy and stay moist because of the baking soda combined with the coconut oil, which also added to the sweetness.  I used homemade apple sauce as a natural sweetener as well as a binder and it worked like a charm.  I find it so satisfying to bake without processed sugar.  For the topping,  I chose Daiya cream cheese as this brand really tastes like the real thing.  The frosting turned out amazing!  Dairy-free, creamy and fluffy, I actually prefer this to the regular version.  I couldn’t stop eating the leftovers!

These to-die-for, oh-so-moist Vegan Gingerbread Cupcakes With Orange Cream Cheese Frosting are full of spiced flavour, with a kick of citrus and are topped with a velvety, tangy frosting.  A nice light, low sugar dessert for the holiday season!

Vegan Gingerbread Cupcakes Orange Cream Cheese Frosting

Vegan Gingerbread Cupcakes With Orange Cream Cheese Frosting

Vegan Gingerbread Cupcakes Orange Cream Cheese Frosting

Vegan Gingerbread Cupcakes with Orange Cream Cheese Frosting

Vegan Gingerbread Cupcakes with Orange Cream Cheese Frosting

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Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 12 cupcakes

Vegan Gingerbread Cupcakes with Orange Cream Cheese Frosting

These to-die-for, oh-so-moist Vegan Gingerbread Cupcakes With Orange Cream Cheese Frosting are full of spiced flavour, with a kick of citrus and are topped with a velvety, tangy frosting. A nice light, low sugar dessert for the holiday season!

Ingredients

    For the cupcakes:
  • ¼ cup fresh orange juice
  • 1 ¼ cups all-purpose flour
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1/8 teaspoon cayenne pepper
  • ¼ teaspoon sea salt
  • 3/4 cup unsweetened apple sauce
  • ¼ cup coconut oil
  • ½ cup pure molasses
  • 1 teaspoon baking soda
  • For the frosting
  • 1 container (227 g) of Daiya cream cheese (or similar dairy free cream cheese)
  • ¼ cup unsweetened apple sauce
  • 2 tablespoons coconut oil
  • ½ teaspoon vanilla
  • 1 ½ cups confectioners' sugar
  • zest of one orange
  • 2 teaspoons fresh orange juice
  • 12 small pieces of crystallized ginger
  • 1 teaspoon freshly grated lemon zest
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon thinly sliced crystallized ginger

Instructions

  1. Preheat oven to 350°F and line a twelve cup muffin tray with liners. Heat orange juice in a small pot until it boils.
  2. Into a medium bowl whisk together the flour, ginger, cinnamon, cloves, nutmeg, cayenne pepper and the salt.
  3. In the bowl of an electric mixer mix apple sauce, coconut oil and molasses until combined.
  4. In a measuring cup combine the baking soda with 1/4 cup heated orange juice and stir the mixture to dissolve the baking soda. Stir the juice into the molasses mixture.
  5. Add the dry ingredients to the wet ingredients a little at a time until evenly combined, making sure to scrap the sides with a spatula.
  6. Spoon the batter into the liners, filling them halfway. Bake for 20 minutes, or until a toothpick comes out clean. Don't worry if the cupcakes are flat or slightly indented on top. Transfer the cupcakes to a wire rack to cool.
  7. In the bowl of an electric mixer, beat together the cream cheese, apple sauce, coconut oil and vanilla until combined. Slowly add the icing sugar, 1/4 cup at a time, gradually increasing the speed of the mixer until all the sugar is mixed in. Beat on high until smooth and fluffy.
  8. Beat in the orange zest and juice and the chill the frosting for at least 30 minutes in the fridge.
  9. Spread the frosting on the cooled cupcakes and top each one with a piece of ginger.
http://iseehungrypeople.net/2016/11/21/vegan-gingerbread-cupcakes-orange-cream-cheese-frosting/

What is your favourite vegan cupcake recipe?  Do you love gingerbread and cream cheese frosting as much as me? 

Vegan Gingerbread Cupcakes Orange Cream Cheese Frosting

Vegan Gingerbread Cupcakes with Orange Cream Cheese Frosting

Gingerbread Project 2010: Maple-Gingerbread Layer Cake with Salted Maple-Caramel Sauce

 

Gingerbread Project 2010

Maple-Gingerbread Layer Cake w/ Salted Maple-Caramel Sauce

The cake I chose to make for my gingerbread project was the ultimate indulgence; layers of maple and ginger, topped with a salty, sweet caramel sauce and crunchy pecans.  I had high expectations for this recipe that I found in the October 2010 Bon Appetit – but I think it needs some modifications.  The cake was a bit dry so next time I would bake for only 25 minutes.  Also the chopped crystallized ginger is a little lumpy in the cake, and I don’t think it’s really necessary.  The Chinese spice powder had a bit of a strange taste, so I think the regular gingerbread spices (cinnamon, cloves, all spice, ginger) would work better.

The maple coated pecans cool very fast, so you need to separate them with forks as fast as possible. They also stuck to the aluminum foil so wax paper coated with a cooking spray would probably work better.

For the frosting, I managed to lose the whipping cream I bought, so I substituted with some eggnog and ice cream.  I also used Cool Whip because I couldn’t find crème fraiche and I kept adding icing sugar until I had a decent consistency – so it was more of a glaze than a frosting, but a of couple minutes in the freezer and the cake was good to go.  I had a bit of maple sugar from the local market, and just replaced the remaining amount with brown and white sugar.

Allow 4.5hrs to make (includes caramel sauce and cooling time)

Ingredients

Maple-coated pecans:

¾ cup pecan halves, toasted

¼ cup pure maple syrup (preferably Grade B)

Coarse kosher salt

Cake:

2 ½ cups all purpose flour

1 ½ teaspoons Chinese five-spice powder or equal amounts cinnamon/ginger/allspice and 1/8 teaspoon cloves

1 teaspoon baking soda

½ teaspoon coarse kosher salt

1/3  cup chopped crystallized ginger (1 1/2 to 2 ounces) *not necessary

1 cup maple sugar or brown sugar

¾ cup (1 ½ sticks) unsalted butter, room temperature

2 large eggs

¾ cup hot water

2/3 cup mild-flavored (light) molasses or regular/organic

Frosting:

1 1/3 cups chilled crème fraîche or Cool Whip

1 1/3 cups chilled heavy whipping cream

½ cup maple sugar or white sugar

6 tablespoons powdered sugar (or until consistency is right)

Salted Maple-Caramel Sauce

Directions

For maple-coated pecans:

Place large piece of foil or coated wax paper on work surface. Combine nuts and maple syrup in heavy medium skillet (do not use nonstick) over medium-high heat and bring to boil, tossing to coat. Cook until syrup is dark amber and almost cooked away and thickly coats nuts, tossing often, 3 to 3 1/2 minutes. Scrape nuts onto foil/paper. Working quickly with 2 forks, separate nuts. Sprinkle with coarse salt. Cool until coating is crisp and hard, about 1 hour. DO AHEAD: Pecans can be made 1 day ahead. Store airtight at room temperature.

For cake:

Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 ½ inch-high sides. Combine first 4 ingredients in processor; add ginger. Blend until ginger is finely ground, about 1 minute. Using mixer, beat maple sugar and butter in large bowl until fluffy. Beat in eggs 1 at a time (batter may look curdled). Stir ¾ cup hot water and molasses in small bowl. Beat dry ingredients into butter mixture in 4 additions alternately with molasses mixture in 3 additions.

Divide batter between prepared pans (about 2 ½ cups each). Bake until tester inserted into center comes out clean, 30 to 32 minutes. Cool cakes in pans on racks.

For frosting:

Combine crème fraîche, cream, and both sugars in large bowl. Using an electric mixer, beat until very thick and stiff.

Cut around pan sides to loosen cake layers; turn out onto racks. Place 1 cake layer on platter. Spread with 1 1/3 cups frosting. Drizzle with 3 tablespoons caramel sauce. Top with second cake layer. Spread remaining frosting smoothly over top and sides of cake. Drizzle top of cake with 3 tablespoons sauce. Cover with cake dome; chill at least 1 hour. DO AHEAD: Can be made 1 day ahead; keep chilled. Let stand at room temperature 30 minutes before continuing.

Cut pecans into pieces or leave whole. Press pecans into frosting on sides of cake. Cut cake into wedges. Spoon sauce over.

Salted Maple Caramel Sauce

The sauce would also be wonderful with baked apples or drizzled over ice cream.

Makes about 1 cup

Ingredients

¼ cup ( ½ stick) unsalted butter

½ cup maple sugar

¾ cup heavy whipping cream

1/8 teaspoon coarse kosher salt

5 to 6 drops imitation maple extract

Directions

Melt butter in heavy medium saucepan over medium heat. Add sugar. Whisk until sugar melts and mixture is thick and boiling, 2 to 3 minutes. Gradually whisk in cream. Bring sauce to boil, whisking often. Boil until sauce thickens enough to coat spoon and is reduced to 1 cup, whisking often, 2 to 3 minutes. Remove from heat. Whisk in coarse salt and extract. DO AHEAD Can be made 1 week ahead. Cool, cover, and chill.

 

Gingerbread Project 2010

Maple-Gingerbread Layer Cake with Salted Maple-Caramel Sauce

Gingerbread Project 2010: Gingerbread Peanut Butter Cookies

This is by far my favourite gingerbread cookie recipe.  The gingerbread and molasses are nicely balanced with the peanut butter – giving these cookies a chewy, salty, finish.  This easy, 20-minute recipe is from Eat, Shrink and Be Merry and at 91 calories per cookie, that’s half the amount of a commercial cookie, which is a good thing because you won’t be able to eat just one!

 

Gingerbread Project 2010

Gingerbread Peanut Butter Cookie

Girl-Guy Cookies

A thin and chewy cross between a peanut butter cookie and a gingersnap

Makes: 25 cookies

Ingredients

¾ cup all purpose flour

1/3 cup whole-wheat flour

1 tsp baking soda

3 tsp ground cinnamon (divided)

¼ tsp each; ground ginger and salt

1/8 tsp ground allspice

¼ cup granulated sugar

1/3 c light peanut butter

3 tbsp butter, softened

1 cup packed brown sugar

1 egg

1 tbsp molasses

1 tsp vanilla

Directions

Preheat oven to 350 degrees F.  Spray a large cookie sheet with cooking spray and set aside.

In a medium bowl, stir together flours, baking soda, 1 tsp. cinnamon, ginger, salt and allspice.  Set aside.  Combine granulated sugar and 2 tsp. cinnamon in a small bowl.  Set aside.

In another medium bowl, beat peanut butter, butter, and brown sugar on medium speed of an electric mixer for 1 minute.  Add egg, molasses, and vanilla.  Beat again until smooth.

Using a wooden spoon, stir flour mixture into peanut butter mixture. You will be making a stiff dough. Using your hands, shape dough into 1 ½ -inch balls. Roll balls in reserved cinnamon-sugar mixture.  Place on cookie sheet at least 2 inches apart (they spread a lot when baking).  Flatten cookies slightly using a fork.

Bake cookies for 7 minutes.  They may appear undercooked but that’s okay.  Remove cookies from oven and immediately transfer from pan to a wire rack to cool.

 

Gingerbread Project 2010

Gingerbread Peanut Butter Cookies