Tuesday, November 1, 2011

Allergy Free Gingerbread Cupcakes

Gingerbread Cupcakes

Gingerbread is a favorite of mine and I want gingerbread everything in the fall.  So, how about some cupcakes?

1 1/4 cup flour blend (4 cups rice flour, 1 1/3 cup potato starch, 2/3 cup tapioca flour)
1 1/2 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/2 teaspoon xanthan gum
1/4 teaspoon salt
1/4 cup plus 2 Tablespoons Earth Balance Spread
1/2 cup sugar
1/2 cup molassses
1 1/2 teaspoon egg replacer mixed with 2 Tablespoons milk
1 teaspoon baking soda
1/2 cup boiling water

Mix dry ingredients well.  In separate bowl, cream the Earth Balance Spread with the sugar and beat until smooth.  Beat in molasses and egg replacer.  In a measuring cup, combine the boiling water and baking soda and mix well.  Add the baking soda/water mixture to the wet ingredients and blend.  Add the flour mixture and blend well.  Pour into 12 greased muffin tins.  Bake at 350 for 18-20 minutes.

 Curly helped drizzle in the molasses
 Tiger thought the fizzing of the baking soda when combined with the water was better than a science experiment

Ice with your favorite frosting or my Pumpkin Buttercream frosting.......recipe coming soon!

Or, eat them without frosting-they don't even really need it!

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