Gingerbread Cupcakes

These spicy little cupcakes were made using a recipe from the brilliant book Vegan Cupcakes Take Over the World from the wonderful Post Punk Kitchen ladies Isa Chandra Moskowitz and Terry Hope Romero. They contain lots of ground ginger, cinnamon, cloves and molasses. They are perfect for the longer, colder nights that have replaced our Indian summer. They only thing I changed in the recipe was to use agave syrup in place of maple syrup which my local whole food store charges a bleedin’ arm and a leg for!

This entry was posted in Cakes, tarts, desserts & sweets. Bookmark the permalink.

2 Responses to Gingerbread Cupcakes

  1. jojo says:

    I was resisting eating a cupcake for lunch until I saw this!

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