Gingerbread Cupcakes ,Grain-Free w/ Maple Drizzle

By seamline

Mary, The Paleo Chef,

Ingredients

• Cupcakes:
• 1.5 cups Bob's Red Mill Paleo Baking Flour
• 1/8 tsp salt
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/8 tsp allspice
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1 tsp vanilla bean
• 2 eggs
• 2 tablespoons molasses
• 1/3 cup coconut oil
• 1/4 cup honey
• glaze:
• 1/4 cup coconut butter
• 1 tbsp coconut oil
• 1 tbsp butter (optional)
• 2 tablespoons maple syrup

Details

Preparation time 10mins
Cooking time 30mins
Adapted from mail.google.com

Preparation

Step 1

Cupcakes:
Pre-heat oven to 350
Prep cupcake tin
In a med bowl, mix together dry ingredients
In another bowl, whisk wet ingredients
Stir dry and wet ingredients together
Fill each cupcake tin about 2/4 of the way
Bake for 15-20 minutes, toothpick test
Let cool completely

Glaze:
Over low heat stir all glaze ingredients together until smooth
Once cupcakes have cooled, glaze over the tops as much or little you like!