Ingredients
Scale
CUPCAKES
- 4 Eggs, separated
- 1/2 Cup Maple Syrup or Rice Malt Syrup or Honey
- 2 teaspoons Vanilla Extract
- 1/2 Cup Coconut Flour
- 3 teaspoons Baking Powder
- 1/2 Cup Milk (of choice) -try Coconut Milk for a dairy free option
- Optional: 1 teaspoon ground ginger
ICING – Version 1 – DF, GF, P, V
- 1/4 Cup Dates, chopped
- 1 1/2 Tablespoons Boiling Water
- 1/4 Cup Golden Syrup (or Mollases, Maple Syrup or Rice Malt Syrup)
- 1 Cup plus 1 1/2 Tablespoons Almond Meal
- 3/4 Cup Arrowroot
- 2 1/2 teaspoons ground Ginger
- 1/2 teaspoon Cinnamon
- Dash Cloves
- Dash Nutmeg
- 1/4 Cup Coconut Oil, softened
- 1 1/2 Tablespoons Coconut Milk/Cream
- 1 1/2 Cups Coconut Cream (remove the lid from a tin of coconut cream/milk and place in the fridge overnight. Remove and use the thickened cream, discarding the watery remains. You may need 2 cans to make 1 1/2 cups)
- 2 teaspoons Vanilla Extract
- 2 teaspoons Maple Syrup
ICING – Version 2 – DF, GF, P, NF, V, LF
- 1/4 Cup Coconut Oil, slightly softened (not melted)
- 1/4 Cup Golden Syrup/Maple Syrup/Rice Malt Syrup (I like to use a combination equal to 1/4 Cup)
- 2 teaspoons Vanilla Extract
- 1/2 Cup plus 1 Tablespoon Arrowroot
- 1/3 Cup plus 1 teaspoon Coconut Flour
- Dash Salt
- 1–2 teaspoons of ground Ginger
- 1/4 to 1/2 Cup Coconut Cream/Milk (add more/less until you reach your perfect consistency)
Instructions
CUPCAKES
- Preheat the oven to 175C/350F. Line a cupcake/muffin tray with 8 festive liners and lightly spray.
- Place the egg whites in the clean bowl of a kitchen stand mixer and whisk on medium/high until soft peaks form. Add the maple syrup, 1 tablespoon at a time, until all incorporated and the egg white has increased in volume.
- Whilst still whisking on med/high add the vanilla extract, egg yolks and then the milk.
- In a separate bowl, sift the dry ingredients together. With the whisk on low add the dry
- ingredients to the wet and whisk only until combined and airy.
- Evenly pour the mixture amongst the cupcake liners. Bake for 17-20 minutes or until cooked through. Remove the cupcakes from the tray immediately and allow to cool.
- Frost with Cookie Dough Icing (2 versions are available)
GINGERBREAD COOKIE DOUGH ICING
Version 1
- Place the dates in a small bowl and cover with boiling water. Allow to sit for a minimum of 20 minutes (the longer the better). Place the dates in the blender and process on high until a paste forms.
- Add the golden syrup and blend on high for 3 minutes. Add the dry ingredients to the wet and blend until combined. Add the coconut oil and blend on high until combined (1-2 minutes).
- Add 1 Tablespoon of cream/milk and blend until fluffy.
- Place the thickened cream, vanilla and maple syrup in the bowl of a kitchen stand mixture and whisk in high until thickened. Add the cookie dough and whisk until well combined.
- Place the Cookie Dough icing in the fridge to thicken.
Version 2
- Put all the ingredients (except the coconut cream) into a blender/mixer and process until combined. Scrape the edges down to ensure that all the ingredients are incorporated.
- Alternatively use a bowl, a mixing spoon and some arm strength and mix until combined.
- Add the cream until the right consistency is reached. If piping the icing will need to be
- semi firm; if using as a dip/spread it will need to be softer. Use immediately.
- The cookie dough icing needs to be stored in the fridge.
