These easy-to-bake zesty orange and ginger cupcakes are a tasty snack or dessert with a surprisinglyfiery twist that you can mix together in no time. Prefer a chocolatey treat? Satisfy your cravings byswapping 25g of flour for cocoa powder in the cupcake mix and decorate with chocolate flakes,mmm.
Vegan Orange and Ginger Cupcakes
Recipe serves: 12
Prep Time 15 min
Cook Time 15 min
Ingredients
50 ml soya milk
zest and juice of 1 orange
75 g Flora Freedom
125 g golden caster sugar
125 g self-raising flour
1/2 level teaspoon baking powder
1/2 teaspoon ground ginger
2 pieces stem ginger in syrup, drained and finely chopped
75 g Flora Freedom
225 g icing sugar
sliced stem ginger in syrup, optional, to decorate
Directions
1. Preheat oven to 180° C, 160° C fan, Gas mark 4.
2. Place soya milk and 1 tablespoon of the orange juice in a mixing bowl and set aside for 5minutes.
3. Sieve the flour, add the orange zest with the other cake ingredients and mix until wellblended, light and fluffy, adding 1 tablespoon of the orange juice if needed.
4. Divide the mixture between a cupcake tray lined with 12 paper cases and bake in preheatedoven for 15-20 minutes until well risen and golden.
5. Transfer to a wire rack to cool.
6. Meanwhile to make the icing, beat together the Flora Freedom, icing sugar and 1-2tablespoons of orange juice until well mixed.
7. Spoon into a piping bag with a large star nozzle and when the cakes have completely cooled,decorate with swirls of orange icing and slices of ginger.