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.