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Easy and sweet gingerbread cupcakes with a apples, maple syrup and coconut milk!
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!