Vegan Gingerbread Chocolate Cupcakes

Did you ever eat gingerbread men as a child, the ones with the chocolate coated hands and feet? Maybe that was just a New Zealand thing…. my friends and I would always save the chocolate pieces for last, prizing the sprinkle-coated pieces of chocolate which were already melting in ours hands….!

Anyway, I made cupcakes which remind me of those glory days:

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They look just like gingernut biscuits (which for those of you who don’t have these in your home country, are these). They look even more delicious when topped with a dark chocolate ganache ๐Ÿ˜€

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I decorated them with an almond sliver (you should avoid this if you have nut allergies to cater for!) and a sprinkle of cinnamon which just happened to be in a shaker at work ๐Ÿ™‚

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Vegan Gingerbread Chocolate Cupcakes:
Ingredients:
One batch of these cupcakes made without the nutmeg and cloves, half the cinnamon and twice the ginger!
For the ganache:
200g dark dairy free chocolate
150g coconut cream
To decorate (optional):
Almond slivers
Ground cinnamon

Instructions:
Bake the cupcakes and while they cool, work on the ganache.

Chop the chocolate finely and heat the coconut cream in a bowl in the microwave for 20 seconds on high, then repeat until warm but not boiled. Tip in the chocolate and whisk until combined. Heat for 10 seconds if all the chocolate doesn’t melt. Cool then chill until spreadable.

Ice the cupcakes however you wish (I didn’t have my piping bag at work so I just flat-top iced them) and decorate with the almond sliver and sprinkle with a touch of cinnamon.

Makes 12 and they are still delicious 2 days later. I kept mine chilled so the ganache didn’t melt and then let them come to room temperature before serving.

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Ginger Cupcakes with Peanut Butter Frosting and Blueberries {Vegan}

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I managed to lose the photos for these, you know how things just disappear into your laptop and phone and god knows what else? Anyway….. I managed to find these ones which I had sent to someone!

These are like a fancier PB+J flavour combination, with some ginger to warm up the smooth-ness of the peanut butter. They are vegan too! Enjoy ๐Ÿ™‚

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Ginger Cupcakesย with Peanut Butter Frosting and Blueberries
Ingredients:
Cupcakes:
1.5 cups flour
1 tsp baking soda
1/3 cup brown sugar
1 tsp ground ginger
1/3 cup golden syrup
1/2 cup canola or light oil
1 Tbsp vinegar
Dash vanilla essence
1 cup+ cold water
Icing:
1/3 cup peanut butter
1/2 cup icing sugar
2 Tbsp maple syrup
To top:
1/2 cup blueberries, fresh or frozen

Instructions:
Preheat the oven to 180 degrees Celsius and grease a muffin tin (you will only be making 9 muffins).

Whisk the flour, baking soda, sugar and ginger together, then make a well in the centre and add in the golden syrup, canola oil, vinegar and vanilla. Pour the water on top and making a big mess, whisk until smooth. It should be quite runny, like a pancake batter almost, so add more water if needed. Divide evenly between the muffin tin holes and bake for 20 minutes, until a skewer comes out clean when inserted. Cool in the tins.

For the frosting, mix all the ingredients until smooth. You may want to do the blueberry topping first, heat for about 2 minutes (30 seconds at a time) in the microwave on high then leave to cool/chill.

To finish, spread on the frosting and add the blueberries on top! It is just as delicious as a dessert with hot blueberries too ๐Ÿ™‚

Makes 9! It’s best to frost them right before serving because after a few hours, the frosting loses its shape ๐Ÿ™‚

Ginger Anzac Biscuits with Ginger Glaze

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Considering I missed Anzac day, here is a recipe to make up for it; a darker and richer version of Anzacs with less sugar and ginger spice. And icing ๐Ÿ™‚ Traditionally Anzac biscuits are un-iced, save for a bit of chocolate coating from time to time.

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The treacle is an alternative to golden syrup, but you can use either. As you can see on the un-baked cookies, it gives a rich dark colour.

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And that there brown mass is actually coconut sugar; my nana had some in her cupboard and hadn’t used it so I thought I;d give it a try. It smells a lot like coffee but tastes like caramel. Yum ๐Ÿ™‚

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If you don’t ice them, I would recommend doubling the sugar in the recipe.

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Anyway, please enjoy and have a nice week everyone ๐Ÿ™‚

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Ginger Anzac Biscuits
Ingredients:
Biscuits:
1/2 cup wheat flour
2 tsp ginger
1 Tbsp coconut sugar
1 Tbsp coconut threads
2 Tbsp rolled oats
35g butter
1 tbsp treacle
1/2 tsp baking soda
2-3 tsp water
Icing:
1 tsp butter
1 tsp HOT water
1/4 tsp ginger
3 Tbsp icing sugar
To top:
1 Tbsp chopped pistachio nuts

Instructions:
Preheat the oven to 180 degrees Celsius and grease or line a cookie tray.

Mix together the flour, ginger, coconut threads and sugar and oats. Melt together the butter and treacle and cool sightly, then mix in the baking soda. Add to the dry ingredients along with the hot water and mix until combined. Roll into ten balls and flatten on the tray. Bake for 10 minutes until golden and the cookies move when slightly nudged. Cool on the tray.

Make the icing by melting the butter into the hot water and adding the ginger and icing sugar. Either spread onto the cookies or drizzle on top. Sprinkle with pistachios. Leave to set.

Lasts well for a few days ๐Ÿ™‚

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Nana’s Ginger Shortbreads

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A quick recipe courtesy of my wonderful grandmother, who would never want the biscuit tins to run dry.

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Have a good week everyone, I’ll be sure to post some more recipes soon!

Ginger Shortbreads
Ingredients:
300g flour
50g cornflour
250g butter
125g caster sugar
100g crystallized ginger (or dried apricots), chopped well
Zest of an orange and a lemon
Extra castor sugar for sprinkling (optional)

Instructions:
Preheat the oven to 180 degrees Celsius and line two baking trays.
Mix together the flour and cornflour. Soften the butter and rub into the flour mixture. Add the sugar, ginger and zests then mix well. Bring together into a dough.
On a floured surface, roll out the dough to about 7mm to 10mm thick. Cut into rounds using any cutter you like.
Transfer onto a tray and bake for about 15 minutes, until lightly golden and the cookies move when lightly touched. Put onto wire racks to cool and sprinkle with sugar (if using) when warm. Cool completely and store in an airtight container.
Makes about 30

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Mmmmm shortbread ๐Ÿ™‚

Orange-Kumara Mini-Cakes

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Let me introduce you to kumara, the Maori sweet potato. Aka divine, as fries, in cakes, roasted….

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And it makes the most gloriously orange cake batter!

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I was inspired by these beautiful edible flowers ๐Ÿ™‚ The cakes are simply muffins that I turned upside down….!

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Orange-Kumara Mini-Cakes
Ingredients:
Cakes:
1+1/2 cup flour
1/2 cup sugar
2 tsp baking powder
1 egg
4 Tbsp butter, melted
3/4 cup mashed kumara
Zest of an orange
Juice of 3 oranges
Icing:
25g butter
1/2 cup icing sugar
Juice of an orange
Orange zest
1/2 tsp powdered ginger
Orange food colouring if you feel the need

Instructions:
Preheat the oven to 180 degrees Celsius and grease a 12-hole cupcake/muffin tin.

In a large bowl, mix together the flour, sugar and baking powder. In another bowl, mix together the egg, butter, kumara, zest and orange juice. Tip the wet ingredients into the dry and fold very gently until JUST combined. You can add a little dash of milk or water if you feel it’s too dry. Spoon into about 10 of the cupcake/muffin holes. Bake for 15 minutes until a skewer comes out clean when inserted. Leave for a few minutes and then unmold and cool on a wire rack.

When cool, make the frosting by softening the butter and mixing in the rest of the frosting ingredients until smooth and lightened slightly. It should be a pipe-able buttercream-y frosting so add some more icing sugar or orange juice if necessary. Spread a little bit of frosting onto the bottoms of the kumara cakes then pipe the rest of the frosting on top as a wee halo (you could get creative here if you like). Annnnd done! They last very well for two days, as they are moist cake.

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Easy Ginger Caramel Pear Tarts

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Another very simple recipe for two ๐Ÿ™‚ And zero hard work, just some time. And time to enjoy them!

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“Cos I’ve got a blank plate baaaaby…..!”

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Also there will be some leftover caramel…. Which I’m sure you could handle if it happened….. Have fun ๐Ÿ™‚

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Ginger Caramel Pear Tarts
Ingredients:
Base:
1/2 cup flour
1 Tbsp honey
1-2 tsp ground ginger
15g butter, melted
Caramel:
1/2 cup brown sugar
1/3 cup cream
15g butter
To top:
1 pear

Instructions:
Preheat the oven to 180 degrees Celsius.

In a bowl, mix together the base ingredients until combined and press into two 10cm diameter tartlet tins. Bake for 10 minutes until very lightly golden. Cool.

Meanwhile, make the caramel. Heat the brown sugar and brown sugar together until dissolved and slightly thickened. Mix in the butter and cool.

Cut the pear in half, then cut each half into about 8-10 pieces. Boil for about 4 minutes until soft. Drain and cool.

To assemble, spread some caramel onto each base and arrange the pear slices on top. Enjoy! Maybe with some extra caramel too.

Makes two.

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Nana’s Ginger Shortbreads

 

 

 

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A guest recipe from my nana! Some of you may have already seen her amazing caramel slice I posted earlier, and this biscuit/cookie is a Christmas special for her. Shortbread is great anyway, but the addition of candied ginger gives it some more texture and a bit of a bite. They don’t have many ingredients, but they keep really well and I would recommend them as a pre-Christmas gift. Or just to make for the sake of it!

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Ginger Shortbreads
Ingredients:
300g flour
50g cornflour
250g butter
125g caster sugar
100g crystallized ginger (or dried apricots), chopped well
Zest of an orange and a lemon
Extra castor sugar for sprinkling (optional)

Instructions:
Preheat the oven to 180 degrees Celsius and line two baking trays.
Mix together the flour and cornflour. Soften the butter and rub into the flour mixture. Add the sugar, ginger and zests then mix well. Bring together into a dough.
On a floured surface, roll out the dough to about 7mm to 10mm thick. Cut into rounds using any cutter you like.
Transfer onto a tray and bake for about 15 minutes, until lightly golden and the cookies move when lightly touched. Put onto wire racks to cool and sprinkle with sugar (if using) when warm. Cool completely and store in an airtight container.
Makes about 30

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Have a good weekend ๐Ÿ™‚

Gingersnaps

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Cute and easy and great with coffee/tea/chai ๐Ÿ™‚ This recipe also makes a lot of them, so they are good to package up as gifts if you like!
I made them for a Christmas dessert which I will have to post the recipe for later; with limoncello gelato! They are great if you need cookie/graham cracker crumbs and want them home made.

 

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Ginger Snap Cookies

Ingredients;
100g butter
100g white sugar
ยผ tsp fresh grated ginger
1 egg
210g flour
2 tsp ground ginger
ยผ tsp baking powder

Instructions:
Soften the butter and beat the sugar and grated ginger until light and fluffy. Mix in the egg gently until combined. In another bowl, mix together the flour, ginger and baking powder. Add a spoonful at a time into the butter mixture. If you are using an electric mixer, you may have to finish this off my hand. Form a dough a chill for about half an hour.
When ready to bake, preheat the oven to 180 degrees Celsius. Line few baking trays, but donโ€™t fret if you donโ€™t have many; just do it in batches like me!ย  Roll out the dough on a floured surface until it is about 4mm thick. Cut with your desired cookie cutter and transfer to the trays, leaving a bit of a gap between each one. Bake for about 20 minutes, until nice and golden and the cookies shift when nudged. Cool in wire racks and store in an airtight container. You could dust with icing sugar or ice then if desired.
Makes a good 70 odd, if you are using a small cookie cutter. Lasts (when untouched) a few days.

Have a wonderful week everyone!

Sami

Classic Ginger Slice (‘Ginger Crunch’)

Yet another recipe for a delicious ginger slice…… and it gets better, because I still have more to post! This is the original of all original ginger slices and is a Kiwi favourite ๐Ÿ™‚

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This is from my recipe book (school project) a few years ago, so I only have one photo, sorry. But it’s a really good and easy recipe! I have an Ginger Anzac Slice and Oaty Ginger Slice recipe that I’ve already posted, so you can check them out if you want!

Ginger Crunch Recipe

100g butter
1/2 cup sugar
1&1/2 cup flour
1 tsp baking powder
3 tsp ground ginger
Topping:
50g butter
1/2 cup icing sugar
2 Tbsp golden syrup
3 tsp ground ginger

Instructions:
Preheat the oven to 180ยฐC and line a 20x30cm slice tin with baking paper.

Soften the butter and beat with the sugar until light and fluffy. Add the flour, baking powder and ginger a bit at a time, beating well after each addition. Press into the slice tin and bake for 20 minutes, until golden.

While the base is baking, make the ginger topping. Melt the butter and mix in the icing sugar, golden syrup and ginger until smooth. When the base has cooked, take the slice out and pour the icing on top.ย  Leave until the icing has set. Cut into squares and store in an airtight container.
Makes about 30 squares, lasts for a few days!

Have a wonderful day ๐Ÿ™‚

Little Gingerbread Men

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Actually, they’re tiny, which only makes them more adorable ๐Ÿ™‚ I have been a bit slack on the posting and baking more recently so this a recipe from few years ago I wanted to share. Gingerbread men are heaps of fun and whilst they may seem a little fiddly, making them tiny just means you get heaps more of them, (at least!) twice the fun! Decorate however and with whatever you like. Anyway, I’ll shut up and give you the recipe.

Little Gingerbread Men

50g butter

1/4 cup sugar

1/2 a beaten egg

5 Tbsp golden syrup

1&1/2 cups flour

1/2 tsp baking soda

1&1/2 ginger

1/2 tsp cinnamon

Icing:

1/2 cup icing sugar

3 tsp butter, melted

1 Tbsp hot water+

Food colouring

To decorate:

Rainbow chocolate chips

Coloured sugar

Instructions:

Preheat the oven to 180ยฐC and grease the 2 cookie trays.

Soften the butter and beat with the sugar until light and fluffy. Beat in the egg and golden syrup.

Sift the flour, baking soda, ginger and cinnamon. Add a bit at a time to the butter mixture until you have a dough. Wrap the dough in cling film and refrigerate for a hour minimum.

Roll the dough out a floured surface untilย  4mm thick. Cut out mini gingerbread men with a mini ginger bread men cookie cutter. Transfer to the tray and reroll the rest of the dough.ย  Bake for 5 minutes until golden. Remove from the oven and cool completely.

Mix the icing sugar, butter and hot water together until smooth. Add a bit more water if necessary. Spread or pipe onto the cookies and decorate. Leave for the icing to dry. Store in an airtight container

Makes 40

Lasts for 6 days