Vegan Gingerbread Cupcakes with Caramel Frosting

I have been kind of resisting getting into the holiday mood this year but then all of a sudden it came and I am totally ready to start all the fun Christmas traditions that we try to do every year. And most of them involves food in some shape.

I have been trying to make more vegan cakes as we always need to have vegan options for my little niece. I thought why not take the vegan chocolate cake that you can find here and try to make that a little bit more Christmas like.
So I made it as cupcakes, used less cocoa powder and added some Christmas spices. It took a few tries to make it perfect but I really think they came out just the way I like them.

They are super soft and moist but with this beautiful subtle taste of Christmas spices.

Vegan Gingerbread Cupcakes with Caramel Frosting

Vegan Gingerbread Cupcakes with Caramel Frosting

Vegan Gingerbread Cupcakes with Caramel Frosting

Vegan Gingerbread Cupcakes with Caramel Frosting

Vegan Gingerbread Cupcakes
2018-11-20 12:21:48

Vegan Gingerbread Cupcakes with Caramel Frosting

Yields 14
Delicious and super soft cupcakes with a subtle taste of holiday spices.
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Prep Time
20 min

Cook Time
25 min

Total Time
45 min

Prep Time
20 min

Cook Time
25 min

Total Time
45 min

Ingredients
  1. 1 1/2 cup plant based milk, I used Oat
  2. 1/2 cup Cane Sugar
  3. 1/2 cup Brown Sugar
  4. 2/3 cup vegetable Oil
  5. 1 1/2 tbsp Apple Cider Vinegar
  6. 1 tsp Vanilla Extract
  7. 2 1/4 cups Flour
  8. 1/3 cup unsweetened Cocoa Powder
  9. 1 1/2 tsp Baking Powder
  10. 1 1/2 tsp Baking Soda
  11. 2 tsp ground Cinnamon
  12. 1 tsp ground Ginger
  13. 1 tsp ground Cloves
  14. 1/2 tsp ground Allspice
  15. 1 tsp Salt
Instructions
  1. Preheat the oven at 180ºC (360ºF). Line muffin pan with cupcake liners and set aside.
  2. Add the plant milk, sugar, oil, vinegar, and vanilla into a large mixing bowl and beat on low speed until combined.
  3. In a another bowl, whisk together the flour, cocoa powder, baking soda, baking powder, spices and salt until no clumps remain.
  4. Gradually add the dry flour mixture to the wet ingredients and beat just until smooth.
  5. Bake for about 20 – 25 minutes, or until a toothpick inserted into the center should also come out clean. Cool the cakes on a cooling rack.
By Life Patisserie
Life Patisserie http://www.lifepatisserie.com/

Vegan Gingerbread Cupcakes with Caramel Frosting

Vegan Gingerbread Cupcakes with Caramel Frosting

I then decided to top them with caramel frosting, and I have had some problems with getting the vegan frosting as light and fluffy as I would get with a non vegan. But then I started using oat cream and it makes a lot of difference, I feel like I found a way to make the frosting even better. The amount of cream really depends on how light you want your frosting.

I then topped them with a gingerbread cookie dust, I just took some small vegan gingerbread cookies put them in a bag and rolled them with a rolling pin until they are completely smashed to dust.

Vegan Gingerbread Cupcakes with Caramel Frosting

Vegan Caramel Frosting
2018-11-20 12:35:39

Vegan Gingerbread Cupcakes with Caramel Frosting

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Prep Time
15 min

Total Time
15 min

Prep Time
15 min

Total Time
15 min

Ingredients
  1. 180 gr soft Vegan Butter
  2. 2 1/2 cups sifted Icing Sugar
  3. 1 tsp Caramel Extract
  4. Plant based Cream, I used Oat
Instructions
  1. On medium speed beat the butter really well and then gradually start to add the icing sugar.
  2. Add the caramel extract and the oat cream and then turn the mixer on high speed and beat for about a minute. Use cream to soften the frosting, I used around 2 tbsp.
Notes
  1. Use smashed gingerbread cookies to top the frosting.
By Life Patisserie
Life Patisserie http://www.lifepatisserie.com/

Vegan Gingerbread Cupcakes with Caramel Frosting

Vegan Gingerbread Cupcakes with Caramel Frosting

Vegan Gingerbread Cupcakes with Caramel Frosting

Vegan Gingerbread Cupcakes with Caramel Frosting

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