Introduction
So, you know those evenings when you just want to ditch the usual toast or sad cereal and treat yourself to something a little more exciting—without turning your kitchen into a disaster zone?
Enter these zesty orange and ginger cupcakes, your new best friend for cozy nights in or impressing your plant-based pals with minimal effort. They’re like a little citrusy hug with a spicy kick, all wrapped up in a fluff that’s 100% vegan and zero guilt.
Trust me, these cupcakes know how to party without any animal products crashing the celebration. Ready to add a bit of zing to your baking game?
Let’s just say, your taste buds are in for a cheeky little surprise—no fancy tricks, just pure, sweet, tangy joy. Who knew going plant-based could taste this fun?
Ingredients
- 50 ml soya milk (plant power!)
- zest and juice of 1 orange (zesty zing)
- 75 g Flora Freedom
- 125 g golden caster sugar
- 125 g self-raising flour
- 1/2 level teaspoon baking powder
- 1/2 teaspoon ground ginger
- 2 pieces stem ginger in syrup, drained and finely chopped
- 225 g icing sugar
- sliced stem ginger in syrup, optional, to decorate
These ingredients are like a sunny day in cupcake form—totally vegan, totally delicious, and totally ready to brighten your baking game.
Whether you’re a newbie or a seasoned snack attacker, these zesty and gingery treats promise a little plant-based magic that’s anything but basic!
How to Make It
Alright, let’s talk cupcakes—because who doesn’t want a little zing and zing in their life? Start by warming up 50 ml of soya milk and mixing it with a splash (about a tablespoon) of fresh orange juice from that zesty orange you’ve got handy. Give it a little rest, like letting your plant-based spirit animal take a power nap, for about five minutes.
In the meantime, sift your 125 g of self-raising flour into a bowl and toss in the golden goodness of 75 g Flora Freedom, 125 g golden caster sugar, half a teaspoon of ground ginger, and a smidge (half a level teaspoon) of baking powder. Don’t forget the star of the show—the zest of that whole orange and those finely chopped bits of stem ginger in syrup (two pieces, please). Mix all this together until it’s fluffy and well blended, adding a bit more orange juice if it looks a little shy or dry.
Now, grab your cupcake tray lined with 12 paper cases—because cupcakes in paper are just happier cupcakes—and dollop that gorgeous mixture evenly among them. Pop them into a preheated oven at 180° C (or 160° C if your oven is fan-assisted) and let them bake for 15 to 20 minutes. They’ll puff up and turn a lovely golden brown, like little sunshines of plant-powered joy.
Once baked, cool them on a wire rack, because nobody wants to frost a cupcake that’s hotter than a summer day in a greenhouse.
While those beauties cool down, it’s time to whip up the icing. Beat together 75 g of Flora Freedom with 225 g of icing sugar and 1 to 2 tablespoons of that fresh orange juice until it’s smooth and creamy—think dreamy cloud, but orange-scented.
Spread or pipe this luscious topping over your cupcakes, and if you’re feeling fancy (or just really love ginger), slap on a slice of stem ginger in syrup on top for that extra kick. Voilà! You’ve got yourself some vegan cupcakes that are sweet, spicy, and just a little bit sassy. Perfect for sharing or sneaking into your own secret snack stash.
Bonus Tips
- Sneak in a pinch of cinnamon for a warm hug in every bite—because ginger and orange deserve a cozy sidekick.
- Swap the orange juice for tangy blood orange if you want your cupcakes to look as cool as they taste—bonus points for drama!
- Top with a swirl of coconut cream frosting and a cheeky candied ginger slice for that “I woke up like this” glow.
Why You’ll Love It
These zesty orange and ginger cupcakes are like a citrusy hug with a spicy kick—no animal products needed, just pure plant-powered delight.
They whip up faster than you can say “dairy-free decadence,” making them perfect for last-minute sweet cravings or impressing your non-vegan friends without breaking a sweat.
Plus, they’re as flexible as your favorite yoga pose—tweak the ginger level or swap in your fave non-dairy milk and still come out winning.
Basically, they’re the cupcake equivalent of a sunshine-filled dance party in your mouth.
Nutritional Info
These are estimated values.
Calories: 220
Protein: 3 g
Carbohydrates: 32 g
Fat: 9 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs.
