Gingerbread cupcakes
December 16, 2016
Category
Recipes
This delicious Gingerbread Cupcake recipe is by Nadia's Healthy Kitchen!
Persons
12
Ingredients
- 2 cups (220g) oat flour - oats blended into a fine flour in the food processor - use gluten-free oats if you're allergic/intolerant
- 1 cup (100g) ground almonds
- 1 tsp baking powder
- 1/2 tsp baking powder
- 1/2 cup coconut oil, melted
- 2/3 cup milk of choice + 1 tsp Apple Cider Vinegar
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 4 tbsp coconut sugar or brown sugar
- 4 tbsp molasses
- 2 tbsp Linwoods Milled Organic Flaxseed
- 6 tbsp hot water
- FROSTING:
- 1 1/2 cups ((225g) cashews - soaked for in water for 4 hours.
- 3 tbsp coconut oil, melted
- 3 tbsp maple syrup
- 6 tbsp milk of choice
- Pinch of salt
Instructions
- Make the flax 'eggs' by mixing the 2 tbsp milled flaxseed with 6 tbsp hot water. Leave to set for 15 minutes.
- Add the apple cider vinegar to the milk and leave to sit for 10-15 minutes.
- Pre-heat the oven to 180*C (160*C fan assisted)/ 350*F
- In a large bowl, mix the flour, ground almonds, baking powder, baking soda, coconut/brown sugar, salt and spices.
- Add in the coconut oil, milk, molasses and flax eggs. Mix to combine.
- Divide the mixture between 12 muffin cases and bake for 25-30 minutes. Leave to cool completely before icing.
- To make the frosting simply blend all the ingredients in a food processor until smooth.
- Pipe frosting onto cooled cupcakes.
- Enjoy!
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