Children's menu: Gingerbread Cupcakes
- Prep: 15m
- Cook: 15m
- Serves: 5
Easy and sweet gingerbread cupcakes with a apples, maple syrup and coconut milk!
Method
- Pre heat oven to 180c/gas 4/fan 160c. Fill a 12-cupcake tray with cases. Steam the diced apples for 7-8 minutes, once soft add to 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. Eggs can be sourced from Rookery Farm
- 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. Use an electric whisk to create a whipped texture.
- Add 1 bag of our 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 our favorite Mini Gingerbread Men!
Recipe by Organix
Ingredients
All to be sourced organic where possible
- 2 medium apples (peeled, cored and diced)
- 2 eggs
- 150g self-raising flour
- 60g coconut oil or alternatively butter
- 2 tbsp. maple syrup (optional)
- For the frosting:
- 1 400g tin of full fat - coconut milk (stored in the refrigerator to chill over night to harden)
- 3 drops vanilla extract
- 1 bag of Mini Gingerbread Men (blended)
- 12 Organix Mini Gingerbread Men