Tag Archives: gingerbread

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: Gluten Free, Sugar Free Gingerbread Men

This year for my holiday baking I decided to focus on gingerbread.  Gingerbread can be traced back to Britain, where certain towns were known for a certain type of gingerbread.  For instance Ashbourne was known for their “white” gingerbread while Ormskirk produced more of a “dark” kind.  The Edinburgh specialty was more of a shortbread nicknamed “parliament cake” because members of the Scottish Parliament enjoyed it.  The idea of shaping and molding gingerbread began in medieval England.  Made out of honey, breadcrumbs, cinnamon and pepper, the gingerbread was made into a square and decorated.  Gingerbread moulds were beautifully carved and elaborately decorated and were originally called “fairings” because they were bought at fairs.  Shaping gingerbread into men and pigs became a tradition for “Guy Fawkes Night” aka “Bonfire Night” in Britain, that continues to this day.

Gluten-Free Sugar-Free Gingerbread Men

While I was on my detox this year, my friend wanted to make gingerbread men, and so I attempted to make them gluten and sugar free.  The first time around, they were a little too dry, but the taste was pretty good.  Since I’m used to the taste of Stevia, I actually really liked them and found them pretty addictive.  I also thought it would be a great base for a cheesecake crust.  When I made them a second time I added another egg and some more molasses and they turned out less dry and held together much better.

This is based on Martha Stewart’s Gingerbread Men recipe from her Baking Handbook:

MAKES ABOUT 2 DOZEN

Allow 2 -2.5 hours to make

Ingredients

3.5 cups gluten free flour, plus more for dusting

1 ¾ teaspoons xanthan gum

1 ½ teaspoons baking soda

¼ teaspoon salt

1 ¼ teaspoons ground cinnamon

1 ¼ teaspoons ground ginger

1 ¼ teaspoons ground allspice

¼ teaspoon ground cloves

2 sticks (1 cup) unsalted butter, room temperature

1.5 teaspoons Stevia syrup

1 tablespoon plus 1 teaspoon peeled, grated fresh ginger

2 large eggs

½ cup unsulfured molasses

Directions

In a large bowl, whisk together flour, xanthan gum, baking soda, salt cinnamon, ground ginger, allspice and cloves; set aside.

In the bowl of an electric mixer fitter with the paddle attachment, beat butter, Stevia, and fresh ginger on medium speed until smooth, 2 to 3 minutes, scrapping down the sides of the bowl as needed.  Beat in eggs and molasses to combine.  With mixer on low speed, gradually add the flour mixture, beating until just incorporated.  Turn out the dough onto a clean work surface.  Divide in half, and shape into flattened disks; wrap each in plastic.  Refrigerate at least one hour or overnight.

Preheat the oven to 350 degrees F, with racks in the upper and lower thirds.  Line two large baking sheets with parchment paper; set aside. Remove dough from the refrigerator, and let stand until slightly softened.  (This will help keep the dough from cracking when rolled.)  On a large piece of parchment paper lightly dusted with flour, roll out dough to about ¼ inch thick.  To prevent sticking while rolling, occasionally run a large offset spatula under dough, and add more flour.  Place parchment paper and dough on another baking sheet; freeze until very firm, about 15 minutes.

Remove dough from freezer; working quickly, cut out with large cookie cutters (If the dough begins to soften too much, return to the freeze for a few minutes.)  Using a wide metal spatula, transfer cutouts to prepared baking sheets; chill until firm, about 15 minutes.

Bake, rotating sheets halfway through, until cookies are crisp but not darkened, 12 to 15 minutes.  Transfer parchment and cookies to a wire rack to cool completely.  Decorate as desired with icing, if using.  Cookies can be kept in an airtight container at room temperature for up to 5 days.

Gingerbread Project

Gluten Free Sugar Free Gingerbread Men

12 Days of Christmas Dish#10: Gingerbread Stuffing

Can you ever go wrong with bacon?  The answer is no, especially during the holiday season.  So imagine this: bacon, plus gingerbread.  That’s right, crispy, salty bacon married with a sweet, spicy gingerbread, equals a dish made in heaven.  This  is a Nigella Lawson recipe from her Feast cookbook, not surprising, and I make it as my second stuffing, because you can never have too much stuffing.

The Recipe:

Serves 8-10

1 lb (3 medium) onions, peeled
2 eating apples (11 ounces), peeled and cored
4 tablespoons butter
1 tablespoon oil
1– 1½ pounds bacon
Zest of 2 clementines or 1 orange
1–pound loaf of good store-bought gingerbread, crumbled makes 5 cups
2 eggs, beaten
Approximately ½ teaspoon freshly ground pepper

Finely chop the onions and apples, using a food processor or by hand.  Heat the butter and oil in a large wide saucepan and fry both until soft, about 10 to 15 minutes.

Now very finely chop the bacon in the processor, and add this to the softened onion and apple mixture.  Cook everything, stirring frequently, for about 5 more minutes and then add the clementine or orange zest.

Take the pan off the heat and let it cool a little before mixing in the gingerbread crumbs.  You can let this get properly cold now if you want and put it aside.  Just before cooking the stuffing, add the beaten eggs and pepper, mix, and use it to stuff the main cavity of your turkey, or cook all of it (or what’s left after stuffing your bird) in a buttered baking dish.  Bake it in a hot oven with your turkey for about the last 45 minutes.  If the stuffing’s going into a very full oven – which it no doubt is as part of a festive meal – it might take longer to cook; alone, 35 minutes should do it.

Let the cooked stuffing sit in its terrine for a good 10 minutes before turning it out and slicing it.

Gingerbread stuffing

If pigs could fly, little gingerbread men would be riding them!