Gingerbread Cupcakes with Gingerbread Frosting - Dairy Free, Egg Free, Soy Free, Nut Free
*This post was sponsored by Hockley Valley Spelt Flour, available at Loblaws, Fortino’s, Zehrs, and Real Canadian Superstore, and more (visit their website to see a list of grocers).
My Gingerbread Cupcakes with Gingerbread Frosting are perfectly festive for Christmas, and significantly faster to make and eat than a gingerbread house (although those are fun and delicious too). The cake and frosting are very well spiced, and balanced with molasses and vanilla. I feel that using spelt flour makes them much lighter and more flavorful than a typical cake batter would be. Spelt flour, an ancient grain that is related to wheat, is grown and processed in Canada, and is a low gluten flour. If you have been reading my blog for a while now you will know that it’s my go-to flour for everything from sweets to homemade pastas.
Ingredients for Gingerbread Cupcakes with Gingerbread Frosting - Dairy Free, Egg Free, Soy Free, Nut Free
Cake Batter:
1/3 cup canola or avocado oil
1/2 tsp pure vanilla extract
1 tbsp. cider vinegar
3/4 cup unsweetened applesauce
1/4 cup blackstrap molasses
1/3 cup dark brown sugar
1/4 cup water
1 1/2 tsp baking powder
1 tsp baking soda
a pinch of salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground clove
Frosting:
1 cup allergy safe solid fat of your choice (vegan butter, shortening, lard, etc.)*
3 cups powdered sugar
3 tbsp blackstrap molasses
2 tbsp water
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground clove
Toppings:
Crushed candy canes*
Mini marshmallows*
Your favorite, allergy-safe, themed sprinkles or cake toppers
*Always read the ingredients labels of packaged products to ensure they are safe for your allergies before consuming. Also note that lard is an animal by-product.
How to make Gingerbread Cupcakes with Gingerbread Frosting - Dairy Free, Egg Free, Soy Free, Nut Free
Line a mini muffin tray with paper muffin cups, and preheat the oven to 375F.
In a large mixing bowl, whisk together the oil, vanilla, cider vinegar and applesauce, molasses, and brown sugar until well combined. Add the water and whisk well. Add the spelt flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves, all at once. Whisk until the batter has come together. It will become puffy and aerated from the interaction of the vinegar and baking soda. This is normal.
Spoon the batter evenly into the lined muffin tray. They should be dome-shaped and rise above the paper liner. This will create a nice muffin-like shape when they bake, and since the batter is so thick you don’t have to worry about it leaking once it hits the heat.
Bake for 10 - 12 minutes or until a fork inserted into the center comes out clean.
Let the cupcakes come to room temperature before frosting. To make the frosting, add all frosting ingredients to a large mixing bowl and beat on high speed with an electric mixer until fluffy and whipped together. It will be a beautiful golden brown colour.
Frost the cupcakes simply with a knife, or load into a pastry bag and pipe on a swirl. Top with your choice of crushed candy canes, mini marshmallows, sprinkles, or even a dusting of the spices used in baking.
Makes 24 mini cupcakes
Looking for more holiday baking recipes? Check out my Allergy Friendly Pumpkin Pie recipe below!