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.