Gingerbread Cupcakes With Coconut Icing (Food Babe)

Gingerbread Cupcakes With Coconut Icing (Food Babe)
Gingerbread Cupcakes With Coconut Icing (Food Babe)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Serves 12-14

  • 1/2

    cup coconut oil

  • 1/2

    cup coconut sugar

  • 1/2

    cup molasses

  • 1

    egg (or flax egg (combine 1 tbsp ground flaxseed with 3 tbsp water))

  • 1

    and 1/2 cup spelt flour (gluten free option: 1 cup almond flour + 1/2 cup coconut flour + 1 more egg)

  • 1/2

    tablespoon ground ginger

  • 1

    teaspoon cinnamon

  • 1/4

    teaspoon salt

  • 1/8

    teaspoon ground cloves

  • 1/2

    cup boiling water

  • 1/2

    tablespoon baking soda

  • Serves: 12-14

  • Coconut Manna Frosting

  • 1/2

    cup coconut manna or coconut butter

  • 1

    tsp vanilla

  • 2

    tsp maple syrup

  • 1/2

    cup coconut flakes

Directions

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 Topping 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

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