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Sunday, 12 November 2017

Gingerbread latte cupcakes recipe

Vegan, quick & easy

Who fancies a cute gingerbread cupcake?! I know I do!

I have created these adorable cupcakes, based on Costa Coffee's 'Gingerbread latte' which has been my favourite festive drink for years (of course, I ask to make it vegan now).

The cake is flavoured with coffee and ginger for a delicious gingerbread latte flavour, topped with a swirl of vanilla bean buttercream. They are very lightly flavoured and not overpowering which I know people worry about when using spices like nutmeg, cinnamon and ginger in this case. As the classic Costa Coffee gingerbread latte has a mini gingerbread man & sprinkles on top, I used these Organix gingerbread men and gold flakes for decoration. They look just like the Costa drink, but even more yummy if you ask me!
The cake is moist, fluffy, perfectly sweet and extremely mouth-watering.
They are quick and easy to make and are 100% vegan!!!
They would be lovely as an edible Christmas gift, to enjoy at festive parties/gatherings or as a treat for the festive season.

Preparation- 10 minutes
Baking time- 18-20 minutes
Makes- Around 10
Level- Easy

Ingredients for the cakes
-240ml of almond milk
-1 teaspoon of apple cider vinegar
-210g of self-raising flour (You can use gluten-free)
-100g of golden caster sugar
-1 tablespoon of coffee powder (I use espresso)
-1/2 teaspoon of ground ginger
-1/4 teaspoon of ground cinnamon
-1/4 teaspoon of ground nutmeg
-1/2 teaspoon of baking powder
-1/2 teaspoon of bicarbonate of soda
-60g of coconut oil (Melted)

Ingredients for the buttercream
-130g of butter (I use Tomor)
-400g of icing sugar
-1 teaspoon of vanilla bean paste (You can use vanilla extract)
-1 teaspoon of almond milk (Optional)

To make the cupcakes

Step 1- Preheat your oven to 180 degrees c and line a cupcake tin with cupcake cases.

Step 2- In a small bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined.

Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.

Step 3- In a large mixing bowl, sift the flour, sugar, coffee powder, ginger, cinnamon, nutmeg, baking powder and bicarbonate of soda.

Mix well to combine.

Step 4- Add the melted coconut oil to the 'buttermilk' and whisk to combine.

Step 5- Add the wet ingredients to the dry and mix until a smooth batter.

Step 6- Fill the cases 3/4 full with the delicious batter.
Make sure to tap the tins on the worktop to remove any air bubbles.
Step 7- Pop the cakes into the preheated oven and bake for 18-20 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 8- Place the cupcakes on a cooling rack and allow to cool fully. 

Once cool, pop them into a sealed container to keep them fresh before frosting.

To make the frosting
Step 1- Cream the butter in a bowl, on a low speed until creamy. I use my stand mixer with the balloon whisk attachment.

Step 2- When your butter/margarine is creamy & light in colour, add in the icing sugar, vanilla bean paste.

Whizz together until fluffy & fully combined.
Add a splash of milk if the buttercream is too thick.
Step 3- Transfer the buttercream into a piping bag fitted with a star nozzle.
I use a Wilton 2D tip.

Step 4-  Pipe a swirl of buttercream onto each cupcake and top off with a mini gingerbread man and gold flakes/dust.

Serve fresh or store in a sealed container in or out of the fridge, the buttercream will firm up at room temperature. 

Best eaten within a few days.


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Holly Jade

1 comment

  1. OMG! These are so cute! LOVE that spoon, too! Can I link you on my blog!? Swing by my place and let me know when you can! It would make my day! Jennifer @


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