Ginger Cupcakes with Icing

Ginger Cupcakes with Icing

Gluten Free, Dairy Free, Nut Free and Egg Free

Makes 14 Cupcakes

I have friends that have tried these cupcakes and they can’t believe that they are allergy friendly, let alone a health option!!

Cupcakes

• 1 1/2 cups (175g) of Gluten Free Flour
• 1 heaped t Arrowroot flour
• 1 cup (130g) coconut sugar
• 1 t Bicarbonate Soda
• 1 t Ground Cinnamon
• 3/4 t Ground Ginger
• 3/4 cup Coconut Milk
• 1/2 cup extra virgin olive oil
• 1 T Apple Cider Vinegar

Icing

• 20g Dairy Free Butter 
• 10g Vegan Cream Cheese
• 120g blended very finely Rapadura Sugar (can use icing sugar if you want bright white icing)
• 1/2 Natural Vanilla Extract
• 1 T Maple Syrup

1. Preheat oven to 180 degrees celcius
2. Place all dry cupcake ingredients into a bowl and mix together
3. Place all wet ingredients together and mix well
4. Combine wet ingredients into dry ingredients bowl and mix until just combined
5. Place mixture into greased cupcake pan
6. Cook in oven for 18-20 minutes until middle of cupcake bounces when touched
7. Remove from oven and allow cupcakes to cool completely before removing from holders/pan
8. Meanwhile, place all icing ingredients into a bowl and mix well together
9. Ice cupcakes once cupcakes have cooled

Notes:  If you are on a refined sugar free diet blended rapadura sugar will work well for the icing.  For a ‘sometimes’ food we will use icing sugar.  Once the icing is made, it can be left in the fridge covered for 1-2 weeks.