Gingerbread Cupcakes with Orange Buttercream (Vegan)
Gingerbread Cupcakes with Orange Buttercream (Vegan)
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Course: Baking
Servings: 12 cupcakes
Author: Isabella King adapted by Kate Ford | The Veg Space
For the gingerbread cupcakes:
  • 3 tbsp ground/milled flax or chia seeds
  • 135 g dairy-free yoghurt
  • 170 g dairy-free margarine
  • 170 g caster sugar
  • 170 g self-raising flour
  • 2 tsp bicarbonate of soda
  • 3 level tsp ground ginger
  • 1/2 tsp mixed spice
  • 1/2 tsp ground cinnamon
  • pinch salt
  • a little dairy-free milk
For the orange buttercream:
  • 140 g icing sugar
  • 280 g dairy-free margarine
  • 6-7 tbsp orange juice
  • a little grated orange zest
  1. Mix the ground flax/chia seeds with the yoghurt and place in the fridge for 10-15 minutes until turning gloopy.
  2. Line a 12-hole muffin tin with paper cases and preheat the oven to 180°C / 350°F / Gas 4.
  3. Meanwhile, beat together the margarine and sugar until pale and fluffy. Beat in the flax/chia and yoghurt mixture, along with a few tablespoons of the flour.
  4. Sieve the flour, bicarbonate of soda, spices and salt into the bowl and fold in gently to avoid knocking out any of the air.
  5. Divide the cake mixture between the 12 cake cases and bake for 18-20 minutes until an inserted skewer or knife comes out clean. Leave to cool.
  6. To make the buttercream, beat together all the ingredients until pale and fluffy. Pipe or spread onto the cooled cupcakes.