Gingery Gingerbread Cupcakes

Hi guys!!  Happy Friday!

I cannot believe we are practically half way through December and my favorite time of the year…Christmas!!  This week was another busy one.  Our trip to Mexico, a couple holiday parties, and having family in town has been keeping me quite busy.  Throw in the normal Holiday hustle and bustle, work, and my health classes…ya, I’ve been stressed and running around crazy pretty dang busy!  I apologize for the lack of posts, I’m trying, but it’s just not fitting into the schedule. 

Hopefully these make up for my absence, maybe just a little??

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I love gingerbread sweets, especially during Christmas.  It just feels so right!  The addition of the fresh ginger totally kicked the flavor up a notch ;-) Image

Gingerbread Cupcakes – Vegan and Gluten Free:

Pre heat oven to 325

  • 1/2 cup molasses

  • 1/4 cup vegan butter – I use Earth Balance

In small saucepan, heat molasses and butter just until molasses starts to bubble.  Remove from heat, place in small bowl and allow to cool

  • 1 3/4 cup gluten free All-purpose flour

  • 1 tbsp ground ginger

  • 1 tsp cinnamon

  • 1/4 tsp ground cloves

  • 1/4 tsp nutmeg

  • 1/4 salt

Mix these dry ingredients (above) in a bowl and set aside.

  • 2 flax eggs or egg replacer

  • 1/2 cup raw organic sugar

  • 2 tbsp agave

Beat these ingredients (above) in a large bowl.  

  • 3 tbsp coconut oil

  • 1 tbsp fresh grated ginger

Beat in coconut oil and molasses mixture.  Slowly mix in flour mixture until just combined.  Stir in fresh ginger.  Spoon into cupcake tins.  Bake for 25-30 minutes, until toothpick inserted comes out clean!

 

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Vegan Cream Cheese Ginger Frosting:

  • 8 oz vegan cream “cheese” – I use tofutti

  • 1/2 cup vegan buttery spread

  • 1/2 tsp vanilla

  • 1 cup powdered sugar

  • 1 tsp fresh grated ginger

Beat the frosting ingredients (above) in a medium bowl.  Frost over cooled cupcakes.  Top with candied ginger, serve, and ENJOY!!

 

 

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What are some of your favorite holiday treats??  Do tell!

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