- 4 eggs, separated
- 1/4 cup maple syrup
- 1/4 cup Golden or maple syrup or Molasses
- 1 teaspoon vanilla extract
- 1/2 cup coconut flour
- 1/2 tablespoon cocoa
- 2 1/4 teaspoons ground ginger
- 1 1/4 teaspoons cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- Dash Salt
- 3 teaspoons baking powder
- 1/2 cup Milk (of choice)
- 1 teaspoon bicarb soda
For gingerbread whipped cream
- 1 can coconut cream/milk (400 ml), can opened and left in the fridge overnight
- 2 teaspoons maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon ground ginger
- Dash of clove and cinnamon powder
- Preheat the oven to 175C/350F.
- Line a cupcake/muffin tray with 8-10 festive liners and lightly spray.
- Place the egg whites in the clean bowl of a kitchen stand mixer and whisk on medium/high until soft peaks form.
- Add the maple syrup and then golden syrup, 1 tablespoon at a time, until all incorporated and the egg white has increased in volume.
- Whilst still whisking on med/high add the vanilla extract and egg yolks.
- In a separate bowl, sift the dry ingredients (excluding the bicarb soda) together.
- With the whisk on low add the dry ingredients to the wet and whisk only until combined.
- In a small saucepan, warm the milk until almost boiling. Immediately add the bicarb soda. Stir.
- Pour the hot milk into the mixing bowl (the whisk should be on low to prevent hot milk from splashing over you).
- Evenly pour the mixture amongst the cupcake liners.
- Bake for 17-20 minutes or until cooked through (17 for minis, up to 20 for regular)
- Leave it cool in the tray for 15 minutes before removing.
- Make gingerbread whipped cream. Spoon the thickened cream out of the can, discarding the watery remains. Place all ingredients in the bowl of a kitchen stand mixer with a whisk attachment fitted. Whisk until the cream thickens (about 5 minutes). Place the cream in fridge to thicken further, for about 2 hours. Pipe or spoon over the top of the cupcakes.