Gingerbread Cupcakes with Coconut Vanilla Icing
- Yield: 12 - 16 1x
Ingredients
Scale
For the Cupcakes:
- 2 cups gluten-free Bob Red Mills 1-2-1 baking flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ cup molasses
- 2/3 cup coconut sugar
- 3 free range eggs
- pinch of sea salt
- 2 tsp ginger powder
- 1 tsp cinnamon
- 1 tsp vanilla powder
- 1 tsp cloves
- ½ tsp allspice
- 1 cup unsweetened canned pumpkin puree
- 1 cup olive oil
For the Icing:
- 2 cups coconut butter
- 1 tsp vanilla powder
- ¼ cup cold unsweetened coconut or almond milk
- ½ cup coconut icing sugar or Swerve Natural Sweetener
Instructions
- Preheat oven to 350 degrees Fahrenheit
- Grease a large muffin tin with coconut oil.
- In a large bowl for the cake add flour, baking powder and soda, coconut sugar, ginger, cinnamon, vanilla powder, cloves and allspice and mix well.
- Then add molasses, eggs, pumpkin puree and olive oil and whisk well.
- Add batter to the pan and bake in the oven for 25-28 minutes or until it comes out clean with a toothpick and let cool fully before icing.
- In the mean time in a large bowl with a mixer OR a high speed blender add coconut butter, vanilla and milk of choice and blend well until smooth and creamy.
- Add coconut icing sugar and mix well. Adjust to your taste.
- Ice cupcakes with a beautiful thick layer of icing and then let set in the fridge for about 10 minutes and serve!
- Makes about 12-16 cupcakes
Notes
Special Thanks To:
Photos by Lisa San Filippo
Moments Marketing provides photography for social media, websites and corporate events as well as offers marketing consulting services. It’s also a sister company to Moments Photography, a portrait photography company. Lisa is the owner, creative visionary and chief photographer of Moments Marketing and owner and photographer of Moments Photography. www.momentscalgary.com