CANDIED GINGERBREAD CUPCAKES
SERVES 12 CUPCAKES
FOR THE CUPCAKES
2 cups (270 g) (9.5oz) flour
1⁄2 cup (50 g) (1.8oz) almond flour
1⁄2 cup (100 g) (3.5oz) brown sugar
2 1⁄2 tsp baking powder
1 tsp baking soda
1⁄2 tsp salt
2 tsp gingerbread mix (ginger, cinnamon, anise, and cardamom)
1 orange
1⁄2 cup (120 g) (4.2oz) agave syrup
1⁄2 cup (120 g) (4.2oz) water
1⁄2 cup (100 g) (3.5oz) sunflower oil
3 ounces (85 g) (3oz) candied ginger
FOR THE DECORATION
3 cups (720 g) (25oz) creamy cheese
Candied ginger
NUTRITIONAL VALUES
Calories: 149kcal
Fat: 1.1g (0.3g S.Fat)
Carbs: 34.2g
Protein: 5.8g
Sugar: 20.3g
Sodium: 76mg
METHOD
Combine all dry ingredients in a mixing bowl (flour, almond flour, sugar, baking soda, salt, spices, and baking powder).
Using a knife, chop the candied ginger. To the dry mix, add the water, agave syrup, oil, and chopped candied ginger. Using a whisk, combine the ingredients and fill each cupcake liner halfway.
Bake at 355° F (180° C) for about 27 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.
Decorate each cupcake with a dollop of cream cheese and a sprig of candied ginger.
Using a knife, chop the candied ginger. To the dry mix, add the water, agave syrup, oil, and chopped candied ginger. Using a whisk, combine the ingredients and fill each cupcake liner halfway.
Bake at 355° F (180° C) for about 27 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.
Decorate each cupcake with a dollop of cream cheese and a sprig of candied ginger.
