Gingerbread Cupcakes
12
20 min
20 min
Ingredients
For the Cupcakes:
- 2 medium apples, peeled, cored and diced
- 2 eggs
- 150g self-raising flour
- 60g coconut oil or alternatively butter
- 2 tbsp maple syrup
For the Frosting:
- 1 400g tin of full fat – coconut milk, kept in the fridge overnight to harden
- 3 drops vanilla extract
- 1 bag of Mini Gingerbread Men, blended
- 12 Organix Mini Gingerbread Men
Method
- Preheat the oven to 180°C/ Fan 160°C/ Gas Mark 4. Fill a 12-cupcake tray with cases. Stream the diced apples for 7-8 minutes, once soft add to a blender to create an apple puree texture.
- Whisk the eggs in a medium sized bowl. Then add coconut oil along with the apple puree and maple syrup (if using). Gradually add the sifted flour, lightly mixing until a smooth texture has formed.
- Spoon the mixture into the cupcake cases evenly and bake for 15-20 minutes until golden brown. Let cool for several minutes in the tray, then transfer to a wire cooling rack to completely cool, while you create the coconut frosting.
- Add the thick coconut cream from the tin to a medium-mixing bowl along with the vanilla extract. Using an electric whisk to create a whipped texture.
- Add 1 bag of Organix Mini Gingerbread Men to a food processor or alternatively add to a clean plastic bag and crush using a rolling pin.
- Then spoon or pipe the coconut frosting onto cooled cupcakes, sprinkle the crushed gingerbread to create a sand texture and top with Organix’s favourite Mini Gingerbread Men!
These easy fairy cupcakes for toddlers can be stored in the refrigerator for up to 3 days or freeze up to 3 months and frosted on the day.