Guilt-less Desserts & Treats for your Family


Paleo Gingerbread Cupcakes

Paleo Gingerbread Cupcake6

It’s been Christmas in my house since May. For the last 6 months we’ve been eating Gingerbread, Christmas Cookies and Puddings as I’ve experimented, tested and photographed over 50 festive desserts and treats for ‘Mummy a Made.It A Healthy Christmas’. I think I may have overdosed on Christmas cheer!!

Today I wanted to share with you a special recipe from ‘Mummy Made.It A Healthy Christmas’. It’s the cover recipe from the eBook: Paleo Gingerbread Cupcakes. I’m a big fan of cupcakes and I had to find a way to make them Christmassy. Cupcakes are simple to make and you can make a small amount to avoid eating cake for the next week (I’m sorry… did I really say that?!). These Paleo Gingerbread Cupcakes were inspired by ‘normal Gingerbread cupcakes’ that I used to consume by the bakers dozen; these though are tastier, healthier and frosted with the most scrumptious dairy free Gingerbread Cream.

There are 4 cupcake recipes in ‘Mummy Made.It A Healthy Christmas‘ but these Paleo Gingerbread Cupcakes are my favourite. To me it’s not Christmas without Gingerbread (this morning I even made my ‘Nana Icecream gingerbread flavoured!), and it’s not a real party without Cupcakes. Now we can all have our own guilt-less treats!

Make sure you get your own copy of ‘Mummy Made.It A Healthy Christmas’ before you fall into any festive food traps! With over 50 healthier festive treats you can have a tasty Christmas without the nasties.

Paleo Gingerbread Cupcake9

Paleo Gingerbread Cupcakes
Serves 8
Nothing says Christmas like Gingerbread, and what better way to eat your share than as a cupcake!
Print
Prep Time
24 hr
Cook Time
20 min
Total Time
25 hr
Prep Time
24 hr
Cook Time
20 min
Total Time
25 hr
INGREDIENTS
Paleo Gingerbread Cupcakes
  1. 4 Eggs, separated
  2. 1/4 Cup Maple Syrup
  3. 1/4 Cup Golden Syrup (or Molasses)
  4. 1 teaspoon Vanilla Extract
  5. 1/2 Cup Coconut Flour
  6. 1/2 Tablespoon Cocoa
  7. 2 1/4 teaspoons ground Ginger
  8. 1 1/4 teaspoons Cinnamon
  9. 1/2 teaspoon All Spice
  10. 1/2 teaspoon Nutmeg
  11. Dash Salt
  12. 3 teaspoons Baking Powder
  13. 1/2 Cup Milk (of choice)
  14. 1 teaspoon Bicarb Soda
Gingerbread Whipped Cream
  1. 1 can Coconut Cream/Milk (400ml), can opened and left in the fridge overnight
  2. 1 teaspoon Maple Syrup
  3. 1 teaspoon Golden Syrup
  4. 2 teaspoons Vanilla Extract
  5. 1 teaspoon ground Ginger
  6. Dash Cloves
  7. Dash Cinnamon
INSTRUCTIONS
Paleo Gingerbread Cupcakes
  1. Preheat the oven to 175C/350F.
  2. Line a cupcake/muffin tray with 8 festive liners and lightly spray.
  3. Place the egg whites in the clean bowl of a kitchen stand mixer and whisk on medium/high until soft peaks form.
  4. Add the maple syrup and then golden syrup, 1 tablespoon at a time, until all incorporated and the egg white has increased in volume.
  5. Whilst still whisking on med/high add the vanilla extract and egg yolks.
  6. In a separate bowl, sift the dry ingredients (excluding the bicarb soda) together.
  7. With the whisk on low add the dry ingredients to the wet and whisk only until combined.
  8. In a small saucepan, warm the milk until almost boiling. Immediately add the bicarb soda. Stir.
  9. Pour the hot milk into the mixing bowl (the whisk should be on low to prevent hot milk from splashing over you).
  10. Evenly pour the mixture amongst the cupcake liners.
  11. Bake for 17-20 minutes or until cooked through (17 for minis, up to 20 for regular)
  12. Leave it cool in the tray for 15 minutes before removing.
  13. Top with Gingerbread Whipped Cream.
Gingerbread Whipped Cream
  1. Spoon the thickened cream out of the can, discarding the watery remains.
  2. Place all the ingredients in the bowl of a kitchen stand mixer with a whisk attachment fitted.
  3. Whisk until the cream thickens (about 5 minutes).
  4. Place the cream in the fridge to thicken before piping onto the cupcakes.
Mummy Made.It - Gluten Free, Paleo Desserts http://mummymade.it/

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