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)