Gingerbread Cupcakes With Coconut Icing
Prep time
Cook time
Total time
Serves: 12-24
Ingredients
- ½ cup coconut oil
- ½ cup coconut sugar
- ½ cup molasses
- 1 egg (or flax egg (combine 1 tbsp ground flaxseed with 3 tbsp water))
- 1 and ½ cup spelt flour (gluten free option: 1 cup almond flour + ½ cup coconut flour + 1 more egg)
- ½ tablespoon ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ⅛ teaspoon ground cloves
- ½ cup boiling water
- ½ tablespoon baking soda
Instructions
- Preheat oven to 350° and line muffin tins with baking cups
- In a bowl, combine coconut oil, coconut sugar, and molasses and egg and mix well
- In a medium bowl whisk flour, ginger, cinnamon, salt, and cloves. Whisk into molasses mixture until well combined
- Boil water and remove from heat. Add baking soda and whisk into batter.
- Fill baking cups ⅔ full and bake for 25 minutes, or until toothpick comes out clean when inserted. (If making mini cupcakes - bake for only 12-14 mins)
- After cupcakes have cooled completely, top with coconut manna frosting
Notes
***Please use all organic ingredients if possible***
Coconut Manna Frosting
Prep time
Total time
Serves: 12
Ingredients
- ½ cup coconut manna or coconut butter
- 1 tsp vanilla
- 2 tsp maple syrup
- ½ cup coconut flakes
Instructions
- Combine vanilla, maple syrup and coconut manna together and whisk well
- Use as frosting or topping on your favorite dessert
- Top with coconut flakes for a festive look if desired
Hope you enjoy these healthy holiday treats and share these cupcakes with your friends and family. Making your own desserts are far better than resorting to store-bought chemical filled fattening toxic crap.
XOXO,
Food Babe
http://foodbabe.com/2013/12/03/gingerbread-cupcakes-with-coconut-icing/
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