Gingerbread Cupcakes
These gingerbread cupcakes are delicious all year round but also make a great festive alternative to traditional gingerbread people at Christmas time. The ginger used gives the cupcakes a tasty flavour that works well with the sweetness of the cupcakes. They’re also a fun one that your kids can help with to mix or decorate.
Makes: 12 cupcakes
Prep time: 25 mins
Cook time: 25 mins
Ingredients:
Cupcakes
125g butter, chopped, at room temperature
⅔ cup brown sugar
2 eggs at room temperature
½ cup rice malt syrup
1 ¾ cups low FODMAP plain (or gluten free) flour
2 teaspoons ground ginger
1 teaspoon of cinnamon
½ cup almond milk, warmed
1 teaspoon bicarb soda
Icing
125g butter, chopped, at room temperature
1 teaspoon vanilla extract
1 ½ cups icing sugar mixture
1 tbsp almond milk
Method:
Preheat an oven to 160°C
Line a 12-hole muffin tray with patty pans.
Beat together the butter and sugar in a bowl until pale and creamy.
Add in eggs one at a time and beat until combined. Slowly beat in rice malt syrup. Transfer to a large bowl.
Add in sifted flour, ginger, cinnamon, milk and bicarb soda. Stir until mixture is smooth. Spoon the mixture into patty pans, filling to about halfway in each.
Cook cupcakes for 25 minutes or until lightly golden and a skewer comes out clean.
Leave to cool for 10 minutes before transferring to a wire rack to cool completely.
Make the icing by beating the butter and vanilla together until pale and creamy. Slowly add in sugar and continue beating until well incorporated. Add in milk and continue to beat until light and fluffy.
Add icing to a piping bag and pipe onto each cupcake in your desired style. Decorate with additional icing sugar or decorations of your choice.
Looking for other snacks and treats that are great for kids? Check out the low FODMAP cooking recipe eBook for mini quiches, summer popsicles, mini buckwheat pizzas and pumpkin & goats cheese muffins.