With Christmas just around the corner, I wanted to bring on a guest blogger Lisa McInerney of MummyMade.It to share this gorgeous recipe for gingerbread cupcakes. Let’s face it, nothing says Christmas like gingerbread-inspired treats and desserts, and this paleo, gluten-free and nut-free cupcakes would be perfect for sharing with the family this festive season.
This recipe uses coconut flour so it’s free of tree nuts, but if you’re allergic to coconut flour, then you might have to replace it with other suitable starch/flour.
This recipe is from Lisa’s awesome eBook Mummy Made.It A Healthy Christmas. I have it and I love all the Christmas inspired, paleo friendly recipes in it – mince pies, festive puddings, cookies, and so on. It’s a go-to cookbook, if you want to make some lovely treats for the holidays, or whenever really. Find out more about this eBook here.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cooked & Loved
Gingerbread Cupcakes (Paleo, Nut-Free, Gluten-free)
Ingredients
- 4 eggs separated
- 1/4 cup maple syrup
- 1/4 cup Golden syrup or maple syrup, Molasses
- 1 teaspoon vanilla extract
- 1/2 cup coconut flour
- 1/2 tablespoon cocoa
- 2 1/4 teaspoons ground ginger
- 1 1/4 teaspoons cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- Dash Salt
- 3 teaspoons baking powder
- 1/2 cup milk of choice
- 1 teaspoon bicarb soda
For gingerbread whipped cream
- 1 can coconut cream or milk - 400 ml, can opened and left in the fridge overnight
- 2 teaspoons maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon ground ginger
- Dash of clove and cinnamon powder
Instructions
- Preheat the oven to 175 C / 350 F.
- Line a cupcake/muffin tray with 8-10 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 and then golden 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 and egg yolks.
- In a separate bowl, sift the dry ingredients (excluding the bicarb soda) together.
- With the whisk on low add the dry ingredients to the wet and whisk only until combined.
- In a small saucepan, warm the milk until almost boiling. Immediately add the bicarb soda. Stir.
- Pour the hot milk into the mixing bowl (the whisk should be on low to prevent hot milk from splashing over you).
- Evenly pour the mixture amongst the cupcake liners.
- Bake for 17-20 minutes or until cooked through (17 for minis, up to 20 for regular)
- Leave it to cool in the tray for 15 minutes before removing.
Make gingerbread whipped cream.
- Spoon the thickened cream out of the can, discarding the watery remains.
- Place all ingredients in the bowl of a kitchen stand mixer with a whisk attachment fitted. Whisk until the cream thickens (about 5 minutes).
- Place the cream in fridge to thicken further, for about 2 hours. Pipe or spoon over the top of the cupcakes.
Notes
Nutrition
For more Christmas related blog posts, check out these top 12 awesome homemade edible gifts, my Christmas jaffa rum balls, and this succulent crusted rack of lamb cutlets or my roast chicken with inside out stuffing.
Share this recipe on Pinterest
The flavor was really good and I was surprised by the sweetest. But they make your mouth feel really dry even though the cupcake felt moist.
Yum – neeeeeed to try these. Is it 1/4 cup maple syrup and then another 1/4 cup golden, maple or molasses? Just want to double check before trying – didn’t want to overload if the second was meant as “options”.