Healthy Gingerbread Cupcakes
Preheat the oven to 180 degree and line a muffin tin with paper liners (I used red and green for Xmas theme).
Add the dry ingredients into a bowl and the wet ingredients into a separate bowl (if short on time just bang all in one).
Pour the wet ingredients into dry and whisk well to remove any clumps.
Spoon the cupcake mixture into the paper liners evenly – these do rise a little so allow some room at the top.
Bake for about 15-20mins until cooked through.
Remove from the oven and allow to cool before decorating with butter cream icing (see below for instructions), cinnamon, and small gingerbread people.
Wholemeal spelt flour - can be easily swapped for white spelt flour or all purpose flour. You can use gluten-free flour as well just add a teaspoon of xanthan gum.
Golden Syrup - can also be substituted with molasses - I just used golden syrup as this is one of the wet ingredients in our Gingerbread People Mixes so saves buying something extra
Milk - you can use any milk of choice in this - almond, oat, normal - it all works. Just note that the butter cream icing is not dairy-free.
Coconut sugar - can use normal sugar, just might see little bits as it is a different colour.
Our DJK Gingerbread People Mix is limited edition only until Christmas! So one more week - if you are a gingerbread fan you can stock up - these will keep as a mix for a good year :)
xx Dr Julie