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 😀

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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 🙂

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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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Royal Iced Gingerbread Cookies

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Another part of my cookie decorating escapade….. And a lot of photos this time too.


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Again, if you have not tried royal icing decorating, you may find it quite amazing what it possible with such a thick and versatile icing.

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If you can spare the time to make the effort, then I encourage you to. And give them to people you want to impress!


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Here is the recipe! 😀

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Royal Iced Gingerbread Cookies
Ingredients:
Cookies:
100g butter
1/4 cup brown sugar
1 Tbsp golden syrup
1 egg
1/2 tsp baking powder
1cup+ flour
Ginger, cinnamon, nutmeg
Icing:
3/4 cup-ish icing sugar
1 egg white
Food colouring

Instructions:
Soften the butter and beat with the sugar until soft and creamy. Mix in the egg and golden syrup too. In another bowl, mix together the baking powder and 1 cup of flour plus the spices to taste (but remember ginger is the star of the show), and then mix into the butter mixture. The mixture will form a soft dough, but if it’s too sticky then add a bit more flour. Chill at least 30 minutes until it’s firm enough to roll out.

Meanwhile, preheat the oven to 180 degrees Celsius and line two baking trays.

So, then roll it out! Cut out all your fantastic shapes and transfer to the trays. Bake for about 15 minutes, until lightly golden and the cookies move when nudged slightly. Cool, and meanwhile you can make the icing.

Whip the egg white until soft peaks form, and then add most of the icing sugar and beat until stiff peaks form. You may need to add a bit more icing sugar if the icing isn’t quick thick enough (there are great tutorials online if you are feeling a bit unsure about this). Spoon into a piping bag (a small one) And pipe the outlines of the cookies as you wish. Let them dry, which should happen in about 15 minutes.

In the meantime, water down the icing slightly until thick enough to run and fill in the shapes. Divide and colour icing as pleased, and spoon into more piping bags. Pipe and make designs as you like, I’d suggest a quick search on cool ideas online. Or comment and I can try and explain 🙂 Let them dry and devour!

Makes about 30, mixed sizes, and they keep very well thanks to the icing.

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