Gingerbread Cupcakes with Gingerbread Frosting
Ingredients:
Cake Batter:
1/3 cup canola or avocado oil
1/2 tsp pure vanilla extract
1 tbsp. cider vinegar
3/4 cup unsweetened applesauce
1/4 cup blackstrap molasses
1/3 cup dark brown sugar
1/4 cup water
2 cups Hockley Valley Light Spelt Flour
1 1/2 tsp baking powder
1 tsp baking soda
a pinch of salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground clove
Frosting:
1 cup allergy safe solid fat of your choice (vegan butter, shortening, lard, etc.)*
3 cups powdered sugar
3 tbsp blackstrap molasses
2 tbsp water
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground clove
Toppings:
Crushed candy canes*
Mini marshmallows*
Your favorite, allergy-safe, themed sprinkles or cake toppers
Instructions:
• Line a mini muffin tray with paper muffin cups, and preheat the oven to 375F.
• In a large mixing bowl, whisk together the oil, vanilla, cider vinegar and applesauce, molasses, and brown sugar until well combined.
• Add the water and whisk well.
• Add the spelt flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves, all at once. Whisk until the batter has come together. It will become puffy and aerated from the interaction of the vinegar and baking soda. This is normal.
• Spoon the batter evenly into the lined muffin tray.
• Bake for 10 – 12 minutes or until a fork inserted into the center comes out clean.
• Let the cupcakes come to room temperature before frosting.
• To make the frosting, add all frosting ingredients to a large mixing bowl and beat on high speed with an electric mixer until fluffy and whipped together. It will be a beautiful golden brown colour.
Makes 24 mini cupcakes
*Always read the ingredients labels of packaged products to ensure they are safe for your allergies before consuming. Also note that lard is an animal by-product.