These moist cupcakes will have you begging for more... okay, I know what that sounded like but really, we ate 10 out of 11 in less than two hours. THEY'RE SO GOOD



Serving Size: 12 cupcakes
Baking Time: 20 min
Ingredients:
Ginger Cupcakes
1 1/2 cup Organic Unbleached All purpose flour
1 1/2 tablespoon Organic double acting baking powder
2 dashes Sea salt
2 dashes Ceylon Cinnamon
1 teaspoon Powdered Ginger
1 tablesoon Organic Apple cider vinegar
1 cup Oat milk or non dairy milk
1/3 cup Safflower or Olive Oil
1/2 cup Raw blue agave or brown sugar
2 drops Organic Almond extract
Handful (or little box) of raisins
Solo bag or handful of Candied Ginger BANANE
Cinnamon Frosting
1 cup of Powdered Sugar
Half cup of oat milk
3 drops Organic Almond extract
1 dash of salt
2 dashes of cinnamon
1 dash of Powdered Ginger
Squeeze of lime
Directions:
Ginger Cupcakes
Preheat oven to 350 degrees
Add all the dry ingredients (flour, baking powder, raisins, salt, cinnamon) into the bowl and mix with plantain
Add wet ingredients (oat milk, agave, vinegar, extracts) and mix all together (should see bubbles)
Spray or brush oil on bottom of cupcake tray
Fill each cupcake slot in the tray up 3/4 of the way with cake batter
Bake for 20 min or until golden brown
You can check if the cupcake is cooked fully through by sticking a toothpick in the middle
Serve
Wait 15 min for cupcakes to cool
Use a knife to circle the edges of each pancake to make sure they'd aren't stuck
Gently remove cupcakes from tray
Pipe or frost the cupcakes with the frosting
Crush up or blend the ginger plantains and sprinkle them on top of frosted cupcake
Add a leaf of mint or a full size chip on top for a little extra zhuzh it up
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