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Gingerbread Cupcakes with Coconut Icing

December 27, 2014


Prep time - 5 mins
Cook time - 25 mins
Total time - 30 mins
Serves: 12-24

½ cup coconut oil
½ cup coconut sugar
½ cup molasses
1 egg (or flax egg (combine 1 tbsp ground flaxseed with 3 tbsp water))
1 and ½ cup spelt flour (gluten free option: 1 cup almond flour + ½ cup coconut flour + 1 more egg)
½ tablespoon ground ginger
1 teaspoon cinnamon
¼ teaspoon salt
⅛ teaspoon ground cloves
½ cup boiling water
½ tablespoon baking soda

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

Manna Frosting:
Prep time - 5 mins
Total time - 5 mins
Serves: 12

½ cup coconut manna or coconut butter
1 tsp vanilla
2 tsp maple syrup
½ cup coconut flakes

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