Gingerbread cupcakes December 16, 2016 0 Share No Comments on Gingerbread cupcakes Gingerbread cupcakes 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!