Crystal Margarine Recipes
Prep: 40 min
Servings: 12 cupcakes
The holidays just aren’t the same without the taste of gingerbread. We’ve put the warm spices of gingerbread into our vegan gingerbread cupcakes, for the perfect little Christmas treat. These gingerbread cupcakes are fragrant, tender and oh-so-cute. The vegan buttercream icing (made with Crystal Margarine) is made extra-festive when topped with a store-bought vegan-friendly gingerbread cookie. This Vegan gingerbread cupcake recipe is simple enough to bake with kids, and are the perfect holiday treat for share with friends and family.
Follow Crystal Margarine on Instagram for more holiday recipe ideas.
ingredients
Cupcakes
2 tsp (10 mL)
ground ginger
2 tsp (10 mL)
ground cinnamon
2 tsp (10 mL)
ground nutmeg
2 tsp (10 mL)
ground allspice
2 tsp (10 mL)
ground cloves
pinch
cayenne pepper
1 1/2 cups (375 mL)
all-purpose flour
1 tsp (5 mL)
baking powder
1/2 tsp (2 mL)
baking soda
1/2 tsp (2 mL)
salt
1/3 cup (75 mL)
almond milk
2 tbsp (30 mL)
cider vinegar
2 tbsp (30 mL)
ground flax
1 tsp (5 mL)
vanilla extract
1/2 cup (125 mL)
Crystal Margarine
1/4 cup (60 mL)
brown sugar
1/4 cup (60 mL)
granulated sugar
1/4 cup (60 mL)
molasses
Frosting
1 cup (250 mL)
Crystal Margarine
2 cups (500 mL)
icing sugar, sifted
1/4 tsp (1 mL)
salt
12
mini vegan-friendly gingerbread cookies
directions
Preheat oven to 350ºF (180ºC). Grease 12 muffin cups; line with paper liners. In small bowl, whisk together ginger, cinnamon, nutmeg, allspice, cloves and cayenne pepper; set aside.
In separate bowl, whisk together flour, 7 tsp (35 mL) spice blend, baking powder, baking soda and salt; set aside.
In small bowl, whisk together almond milk, vinegar, flax and vanilla; let stand for 5 minutes.
Using electric mixer, beat margarine, brown sugar, granulated sugar and molasses on medium speed for 3 to 5 minutes or until light and fluffy. With mixer on low, alternately beat in flour mixture and almond milk mixture, making three additions of flour mixture and 2 of almond milk mixture.
Spoon batter into muffin cups, about three-quarters full. Bake for 25 to 30 minutes or until toothpick inserted into centre of cupcakes comes out clean. Let cool completely on rack.
Frosting
Meanwhile, beat margarine, icing sugar, remaining spice blend and salt on low speed for 2 to 3 minutes or light and fluffy. Refrigerate until needed.
Spoon frosting into piping bag fitted with desired tip; pipe frosting over cupcakes. Garnish each cupcake with cookie.
Tips:
- Decorate cupcakes with holiday sprinkles if preferred.
- Alternatively, spoon frosting onto cupcakes; swirl decoratively with a spoon.
- Try our Gingerbread Cookies recipe for a home-made cookie topper.
