Gingerbread Cupcakes

Dry ingredients

• 1 1/2 cups plain gluten free flour
• 1 cup almond meal
• 3/4 cup coconut sugar
• 1/4 tsp sea salt
• 1 Tbsp ground ginger
• 1 tsp ground cinnamon
• 1 tsp baking powder
• 1/2 tsp baking soda

Wet ingredients

• 1/2 cup Pureharvest NOM Barista,
• 1/4 cup coconut oil, melted
• 1 tsp vanilla
• 1 tsp lemon juice
• 1/4 cup coconut yoghurt
• 1/4 cup Pureharvest Organic Rice Syrup,

Cream Frosting

• 400 g vegan cream cheese / regular cream cheese
• 1/4 cup Pureharvest Organic Rice Syrup,
• 1 tsp vanilla
• 1 tsp lemon juice

Preheat the oven to 175C fan and grease and line a muffin tray. 


In a medium sized bowl sift the dry ingredients together until well combined.


In another bowl, mix the wet ingredients together and set aside. Add the wet ingredients to the dry ingredients and mix well. Be careful not to overwork the mixture, but make sure there are no lumps.


Spoon the mixture into the lined muffin tray. 
Bake in the preheated oven for about 20 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and place on a cooling rack. Allow to cool completely before frosting. While the cupcakes cool make the frosting.

For the frosting
In a bowl, cream together the cream cheese and maple syrup until smooth. Add the vanilla and lemon juice to the mixture and mix well.
Spoon into a piping bag ready to ice the cupcakes once they are completely cooled.

Ice the cupcakes, top with festive decorations and enjoy! Best eaten on the day they are made but will keep in the fridge for a few days. Be sure to cover them well to reduce the cupcake drying out.