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Christmas Cupcakes with Cookie Dough Icing

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
  • 12 teaspoons of ground Ginger
  • 1/4 to 1/2 Cup Coconut Cream/Milk (add more/less until you reach your perfect consistency)

Instructions

CUPCAKES

  1. Preheat the oven to 175C/350F. Line a cupcake/muffin tray with 8 festive liners and lightly spray.
  2. 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.
  3. Whilst still whisking on med/high add the vanilla extract, egg yolks and then the milk.
  4. In a separate bowl, sift the dry ingredients together. With the whisk on low add the dry
  5. ingredients to the wet and whisk only until combined and airy.
  6. 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.
  7. Frost with Cookie Dough Icing (2 versions are available)

GINGERBREAD COOKIE DOUGH ICING

Version 1

  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.
  2. 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).
  3. Add 1 Tablespoon of cream/milk and blend until fluffy.
  4. 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.
  5. Place the Cookie Dough icing in the fridge to thicken.

Version 2

  1. 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.
  2. Alternatively use a bowl, a mixing spoon and some arm strength and mix until combined.
  3. Add the cream until the right consistency is reached. If piping the icing will need to be
  4. semi firm; if using as a dip/spread it will need to be softer. Use immediately.
  5. The cookie dough icing needs to be stored in the fridge.