It’s beginning to look a lot like Christmas! Okay well, it might not be looking like Christmas here in Hawaii (sorry – Christmas will always mean chilly temps and snow for me!), but it sure is feeling like it with all the lights and decor in my house AND the yumminess that is happening in my kitchen. These delicious Gingerbread Mini Cupcakes got a test run when I was visiting my parents this fall and now it’s time for the main event! Whether you are swapping baked goods with a neighbor, whipping something up for your own holiday party or heck – just want to treat your family (and yourself), these little bites do the trick!
Gingerbread Mini Cupcakes
You Will Need:
1/1 cup granulated sugar
1/2 cup ghee (or softened butter, margarine – whatever you prefer!)
1/2 cup dark corn syrup
2 cups Cup4Cup (or other gluten free flour)
1 tsp. baking soda
1/2 tsp. allspice
3/4 cup water
1. Preheat your oven to 375 degrees.
2. Grease a mini muffin/cupcake tin liberally! I like this one for muffins/cupcakes that pop right out!
3. Mix together granulated sugar, ghee, dark syrup and eggs.
4. Sift in flour, baking soda and spices. Add in the water gradually to bring the mixture to a batter consistency.
5. Distribute batter evenly into muffin/cupcake tin.
6. Bake for 7-10 minutes or until slightly browned.
7. Wait until cupcakes cool completely before icing.
The best part about these delicious little morsels is that they are perfectly acceptable to consume without icing, but just in case you want to make them a little extra festive like I did – here’s what you’ll need.
1 container of Daiya Cream Cheeze
1/2 cup ghee (or butter)
10 oz. confectioner’s sugar
1. Blend together the Daiya and ghee (or butter).
2. Slowly add in the confectioner’s sugar and vanilla until icing becomes thick.
3. Pipe onto cupcakes.
I topped mine with edible shimmer dust and a bit more Calicutt’s Autumn Harvest Blend – but again, you could just leave them alone and serve them without it. I’ll be honest – you cannot go wrong with these bad boys. They are so freaking good it hurts. I have eaten them for breakfast, as a snack, alongside lunch, pre-dinner, dessert — basically all the mealtimes and snack times you can think of, because WHOA! They are definitely at the top of my holiday party must-make list.
Whether you make these for yourself, your family or your next holiday party, I know they’ll become a favorite. If you do wind up giving them a shot – I’d love to know what you think 🙂 Enjoy!