Vegan Rum Butter Iced Ginger Cake with Chocolate Chips

We had a visitor over the weekend who happened to be celebrating a Birthday,  so I thought I would make some grown up cupcakes.  I am please to report that they went down quite well.  This recipe makes 12 cup cakes.

Ginger and Chocolate Chip Cup Cakes with Rum Butter Icing.

250gram of self raising flour
2 teaspoon baking powder
125 grams of caster sugar
1 dessert spoon of ginger spice (powder)
50 grams of vegan chocolate chips or pieces
50 grams of Stem Ginger Chopped ( I used the Crystalised Ginger)
6 tablespoons of sunflower oil
teaspoon of vanilla extract
225 ml of water

For the Icing
A cap full of Rum
2 Table spoons of Icing Sugar
20grams of vegan margarine, I like to use Vitalite

Preheat the oven to 180 degrees.  Using a muffin/cupcake tray line them with pretty cup cake cases.

Mix together all of the first part of the ingredients into a bowl.  If you have  a mixer or food processor, this helps to get more air into the mix.  Give it a good mix through.

Spoon the mixture evenly into the 12 cases,  place in the oven for 12-15 minutes.  Then allow to cool on a rack.

To make the icing mix together all of the Icing ingredients.  You may need to add a little more or less of the icing sugar to get a creamy texture.

With a flat knife spread the icing onto the cooled cakes.  I sprinkled mine with some grated dark chocolate.