Gingerbread Cupcakes
By: Susan Joy
Gingerbread Cupcakes are the perfect tasty treat for Christmas time.
They are so easy to make, moist, light and fluffy. You can still enjoy holiday treats when made with real food ingredients. These cupcakes can be made weeks ahead and frozen. Thaw and frost the day before they are required, and store them in a sealed container in the fridge until ready to serve. I have frosting suggestions below in the method.
Ingredients
- 2 1/2 cups almond meal/flour
- 1/4 cup arrowroot flour, or tapioca
- 2 1/2 tsp ground ginger
- 1 1/2 tsp cinnamon
- 1/2 tsp allspice
- 2 tsp cacao raw powder
- 2 1/2 tsp baking powder (gluten free)
- 1/4 tsp fine sea salt
- 4 Lge egg(s)
- 1/4 cup olive oil, mild flavour
- 1/3 cup maple syrup (100%)
- 2 Tbsp molasses (organic unsulphured)
- 1 tsp vanilla extract (organic)
- Top with frosting and decorate with Christmas sprinkles
Directions
Preheat oven to 170c (fan-forced). Place cupcake cases into a large 12-hole muffin pan or use two medium-sized pans for smaller cupcakes (I’ve used smaller Christmas-decorated cupcake cases).
Add the almond meal, arrowroot, ginger, cinnamon, allspice, cacao, baking powder and salt to a food processor. Process for approximately 10 seconds to combine the dry ingredients.
Add the eggs, olive oil, maple syrup, molasses and vanilla to the dry ingredients and process for 12 seconds to combine well.
Spoon the mixture into the cupcake cases, ensuring the surface is smooth.
Bake for 18 – 20 minutes until risen and firm to the touch (adjust baking time a few minutes less or more depending on the cupcake size you are baking). Allow to cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely (don’t frost until cooled).
Frost and decorate with your choice of toppings. You might like to use my Vanilla Cashew Frosting (recipe link) or Marshmallow Frosting (recipe link). A Buttercream Icing will also work (swap the butter with half ghee & half coconut oil and use organic icing sugar), then decorate with Christmas sprinkles or chopped pecans with a sprinkle of cinnamon.
Store in a sealed container in the fridge for up to 4 days before frosting. The cupcakes are suitable to freeze. Once frosted, serve within 2 days and keep sealed in the fridge. If you choose to use the Marshmallow frosting, prepare the frosting on the day of serving.
Article supplied with thanks to The JOYful Table.
About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.
Feature image: Supplied
