For our family’s Thanksgiving Feast (as the grandchildren call it!), we always divvy up all of the different dishes that make up our spread. This year I was happy to prepare a side dish (Quinoa Veggie Salad w/ Orange Vinaigrette), the beverages (one <adult> choice of which was Apple Cider Sangria), and a dessert…these spicy-sweet Gingerbread Mini-Cupcakes. Oh, they were so darling! And just the perfect mouthful (and I mean FULL). <Of course you certainly could make these in a standard cupcake size, too!>
For those of you who are just beginning to follow the path of gluten-free baking, try this recipe. When I first made these cupcakes, I used a ‘gf all-purpose flour blend.’ You can pick up a box in the gluten-free section of almost any grocery store. However, if you have a pantry filled with jars of different gluten-free flours, I used 1/2 cup brown rice flour, 1/4 cup tapioca flour, 1/4 cup potato starch, 1/4 cup hazelnut flour). Note that these are dairy-free if you prepare them with coconut oil…and of course no whipped cream!
This is a quick recipe to pull together…and only takes 10-12 minutes to bake. We enjoyed ours with Spiced Whipped Cream (see the recipe from last week’s blogpost here). But they would be equally yummy with a cream cheese frosting or a simple buttercream frosting, too. Enjoy!
Mini Gingerbread Cupcakes
ingredients:
1+1/4 cup gluten-free all purpose flour blend **
1+1/2 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
1/4 teaspoon salt
4T butter, room temperature (I used coconut oil)
1/2 cup brown sugar
1/2 cup molasses
1 egg, room temperature
1 teaspoon baking soda
1/2 cup boiling water
directions:
- set out the butter (or coconut oil) and egg to come to room temperature
- fill muffin/cupcake tins with liners (mini = 30; regular = 12)
- preheat oven to 350
- mix flour(s) and spices together in a small bowl
- with mixer, cream together butter (or coconut oil) and sugar
- add egg, then molasses; beating ‘til nice and creamy
- microwave the water in a measuring cup ‘til boiling; remove and <carefully> stir in the baking soda; set aside
- add the dry ingredients to the mixer bowl, and blend for about 1 minute ‘til it all comes together
- continue to blend while pouring in the water; beat for an additional minute or so (batter will seem thin but it very quickly thickens up)
- fill lined cupcake tins about 3/4 full with batter
- bake minis for 10-12 minutes (regular for 20 minutes), or ‘til firm to the touch and slightly browned
- take pan from oven and immediately remove cupcakes to a cooling rack
- once completely cool, frost as desired
♥ ♥ ♥ ♥ ♥
God loves you! ♥ (Don’t ever forget that!)
♥ coleen
About coleen hayden
Yum! All that molasses makes me think these are FANTASTIC!