Vegan Ginger cupcakes

My latest food obsession has been Ginger. And honestly there is nothing quite better; fiery, sweet and packed with great benefits for your mind and body so I decided to make these cupcakes for a friend to make her feel better and she loved them. Fluffy and delicious, these are easy and vegan.

INGREDIENTS

  • 125 g of self rising flour
  • 125 g of sunflower oil
  • 125 g of  caster sugar
  • 1 teaspoon of baking powder
  • 1 tablespoon of agave nectar
  • 1/2 cup of soy milk (or any other substitute milk of your choice)
  • 2 teaspoon of grated ginger
  • Ginger nut biscuits (optional for crust)

INSTRUCTIONS

  1. Heat your oven to about 190’c and prepare your baking tray and cupcakes cases.
  2. Mix the flour, caster sugar, sunflower oil, baking powder, together in a bowl.
  3. Then add the agave nectar, ginger, and the milk.
  4. Feel free to add more milk until you get the smooth consistency of your choice.
  5. Spoon out your mixture into the cupcake cases (Tip-using an ice cream scoop will make things easy and ensure you have an even bake )
  6. Crush the biscuits using a rolling-pin and sprinkle then on top the cakes. 20160706_112343
  7. Place the cupcakes in the oven for 20 mins or until they are golden brown ( Tip- place a knife into the cakes and if it comes out clean the cakes are cooked throughout.
  8. Leave them to cool and enjoy.
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