It is the season for all things spices. This morning I decided to make some of these lovely spelt gingerbread cupcakes. I had some leftover gingerbread cookie dough in the freezer and thought that they would be a lovely topping for these cupcakes.
I use this base recipe when ever I am baking with spelt for cupcakes. I substitute flavourings and fruits for variety. For example, cinnamon and blueberry or cinnamon and banana or banana and coconut.
You will need:
1 cup of spelt flour
1 cup of plain flour
1 tablespoon baking powder
1 teaspoon ginger
1 teaspoon cinnamon
1 large egg
2/3 cup / 160ml vegetable oil
3/4 cup / 180ml maple syrup
1/3 cup / 80ml milk
Topping
Gingerbread Icing
Gingrebread Cookies recipe can be found below,
Rosemary (optional)
METHOD
Preheat oven to 180oC and line a 12 case cupcake/muffin tin. Mix all dry ingredients in a medium size bowl. Mix wet ingredients in a jug and add to the dry ingredients.
Mix until combined and spoon into cupcake cases, Bake for 20 - 25 mins, until risen, slightly brown and skewer comes out clean.
Leave to cool. Once completely cooled. decorate by piping on icing, add gingerbread and rosemary.
ENJOY!!!!
