Let’s get ready for Autumn with Gingerbread Cupcakes with Salted Peanut Butter Frosting 🙂
Gingerbread cupcakes
Dry ingredients:
1 1/2 cups all-purpose flour (can use gluten free or regular plain flour)
1/2 cup rapadura sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
Wet ingredients:
1 ripe mashed banana
1/2 cup coconut nectar or maple syrup
1/2 cup non-dairy milk, such as soy or almond
1/3 cup melted coconut oil
2 tablespoons apple cider vinegar
2 teaspoon vanilla extract
5 drops of ginger young living essential oil
Directions:
Preheat oven to 180C. Line a cupcake pan with 12 cupcake liners, or lightly grease the pan.
In a large bowl, whisk the dry ingredients together.
In a medium bowl, whisk the wet ingredients together. Pour the wet ingredients into the dry, and mix until just combined. Don’t over mix! Divide the batter evenly among the 12 cupcake liners.
Bake for 20 – 25 minutes until a toothpick inserted into the centre comes out clean.
Salted Peanut Butter Frosting:
Ingredients:
2 tablespoons melted coconut oil
3 tablespoons coconut nectar or maple syrup
1/4 cup peanut butter (or any nut butter)
1/4 teaspoon sea salt, or more if desired
Directions:
Stir all the ingredients together until smooth, cover cupcakes with frosting and decorate with chopped nuts
Recipe by Debora Galvin