Do you have cravings for cinnamon and spice at this time of year? I do! And when I walk around the Christmas market next month I will inhale deeply and tuck into some warm roasted almonds, some spicy mulled wine and maybe a cinnamon crepe pancake too! This cupcake/muffin embodies those fine aromas: vanilla, cinnamon, cardamom and allspice are in here – enough to pack a real punch of flavour as well as making the kitchen smell delicious.
And guess what – they are vegan too!
The basic recipe for the golden vanilla cupcake comes from “Vegan Cupcakes Take Over the World” by Isa Chandra Moskowitz and Terry Hope Romero. But the filling/topping is my own “invention”.
Golden Vanilla Cupcakes with Cinnamon Crunch
For 9 muffins or 12 cupcakes
Prepare your muffin tins and cases, preheat oven to 180°C
First make the cinnamon crunch:
Mix together 50g (1/4 cup) brown sugar and 35g (1/3 cup) chopped walnuts with 1 tsp cinnamon, 1/2 tsp allspice and 1/2 tsp cardamom.
In a large bowl mix together and set aside
- 250 ml (1 cup) soya milk
- 1 tsp apple cider vinegar
Into a small bowl sift together:
- 150 g (1 1/4 cups) plain flour
- 2 tbsps cornflour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Now add to your milk/vinegar:
- 75 ml (1/3 cup) vegetable oil – I used neutral tasting rapeseed oil (canola in the US)
- 2 1/2 tsps vanilla extract
- 150 g (3/4 cup) sugar
Mix well with a fork and then add the dry ingredients, whisking to remove any lumps. (No mixer required! 🙂 )
Spoon half the mixture into cupcake/muffin liners. Spoon half the cinnamon crunch on top, then pour the rest of the mixture over the tops of the cupcakes. Sprinkle tops with remaining crunch.
Bake for 20 minutes or until golden brown and firm to the touch. Leave to cool on a rack, or even better – eat them warm out the oven! 🙂