Gingerbread Latte Cupcakes (Vegan)

Gingerbread Latte Cupcakes (Vegan)

Christmas is upon us and to get us in the mood we tried out a quick and absolutely delicious cupcake recipe for coffee and gingerbread lovers alike! 

The verdict:

"It tastes like a magical day in a Christmas café wonderland."

Need we say more?


Gingerbread Latte Cupcakes (Vegan)

Serves 12 | Cooking time 30 minutes


1 1/4 cups flour

1 tsp baking powder

1/2 tsp baking soda

2 tbsp golden sugar

3 tsp ground ginger

1 1/2 tsp cinnamon

1/2 tsp nutmeg 

1/8 tsp ground cloves

1/4 tsp salt

1/2 cup coconut oil

1/2 cup maple syrup

1 tbsp blackstrap molasses

2 tsp instant coffee dissolved in 1/3 cup of boiling water

1/4 cup non-dairy milk

1 tsp vanilla



1/2 cup vegan butter (eg. Nuttelex)

1 tsp instant coffee dissolved in 2 tbsp of boiling water

1 tsp vanilla

3 cups vanilla sugar


Preheat oven to 180 degrees Celsius. Line a muffin pan with cupcake liners.

Whisk oil, maple syrup, molasses, coffee, milk and vanilla in a bowl. Gradually add the dry ingredients and mix until smooth. 

Fill cupcake liners 2/3 full. Bake for 25-30 minutes, or until a toothpick comes out clean. Transfer to a cooling rack and let cool completely before frosting.

To make the Frosting

Beat the butter, coffee and vanilla with a hand mixer. Gradually add icing sugar. Continue mixing until fluffy.


Adapted from One Green Planet

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