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 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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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

Oaty Ginger Slice

Yes, another ginger slice recipe! I haven’t even posted the recipe for the one I grew up eating, so I assure you there will be many more to come…
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My nana gave me this recipe, from my aunt, who’s best friend was given it by someone else…. I love how recipes seem to travel like this, and become slightly different every time. I am a huge fan of ginger and this slice disappeared perhaps a little quicky. Anyhow, I do hope you try it, or my other version, the Ginger Anzac Slice!
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Oaty Ginger Slice
Base:
ยพ cup sugar
5 Tbsp chopped candied ginger
150g butter
2 Tbsp golden syrup
1 cup rolled oats
ยฝ cup chopped roasted almonds
ยฝ cup flour
ยฝ cup ground almonds
ยฝ cup desiccated coconut
Topping:
100g butter
5 Tbsp golden syrup
7 tsp ground ginger
2 cups icing sugar
Some chopped pistachios to top

Method:
Line a 20 by 30cm slice tin with baking paper. Preheat the oven to 170 degrees Celsius.
Melt the sugar, candied ginger, butter and golden syrup together in a medium saucepan. Add the rest of the base ingredients and mix until combined. Press into the slice tin evenly and bake 20 minutes until golden. Cool.

To make the topping, melt the butter and golden syrup together, then mix in the ginger and icing sugar. Pour over the cooled base and spread, then sprinkle with chopped pistachios. Leave to set, then cut and keep chilled.
Also, sesame seeds go well in the base, try adding a tablespoon or two!
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Ginger Anzac Slice and a Welcome

Hello! What you are reading is my very first post on my own very first blog, from which I hope many more recipes will follow! I am truly glad you are reading this and hope you have had a lovely day so far ๐Ÿ™‚

I love baking. I first remember helping to make Gingerbread cookies at age three, and from there, things took off. When I was eight, I helped by grandfather (then in his late 70s) to bake his first cake, which I iced as a clock; he’s a watch and clock maker by trade. The years have presented many hundreds (I kid you not) of cupcakes, cookies, cakes, slices and more, and a passion for the kitchen. I assume you too may feel this way, and even if not, you are welcome here!

I am a firm believer that food (and yes, butter) is love.

And so, to my first recipe for you ๐Ÿ™‚ This is a recipe my mother made a few years ago, and it is a fusion of two of our favourites baked goods; Anzac biscuits and Ginger Crunch. It is super easy, I promise you, and is so sneaky it could suit being a ย lunchbox snack or after dinner treat and anything in between quite nicely! Give it a try, and I hope you love it as much as I do!
{Note, you can check out another recipe for ginger slice here :)}
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Ginger Anzac Slice

Base:
100g butter

1 Tbsp golden syrup
1/2 cup sugar
3/4 cup coconut
3/4 cup rolled oats
3/4 cup flour
1 tsp baking soda
1 Tbsp hot water
Topping:
50g butter
1/2 cup icing sugar
2 Tbsp golden syrup
3 tsp ground ginger

Preheat the oven to 180ยฐC and line a 20x30cm slice tin with baking paper.
Melt the butter and golden syrup together. Mix the sugar, coconut, rolled oats and flour together. Mix the baking soda and hot water together until the baking soda has dissolved. Pour the butter mixture and hot water into the well and mix until combined. Press the dough into the slice tin and bake for 20 minutes. Remove from the oven.
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. Leave until the icing has set. Cut into squares and store in an airtight container. Makes about 35 squares.Image

Until next time!