1 and ½ cup spelt flour (gluten free option: 1 cup almond flour + ½ cup coconut flour + 1 more egg)
½ tablespoon ground ginger
1 teaspoon cinnamon
¼ teaspoon salt
⅛ teaspoon ground cloves
½ cup boiling water
½ tablespoon baking soda
Instructions
Preheat oven to 350° and line muffin tins with baking cups
In a bowl, combine coconut oil, coconut sugar, and molasses and egg and mix well
In a medium bowl whisk flour, ginger, cinnamon, salt, and cloves. Whisk into molasses mixture until well combined
Boil water and remove from heat. Add baking soda and whisk into batter.
Fill baking cups ⅔ full and bake for 25 minutes, or until toothpick comes out clean when inserted. (If making mini cupcakes - bake for only 12-14 mins)
After cupcakes have cooled completely, top with coconut manna frosting
Notes
***Please use all organic ingredients if possible***
Recipe by Food Babe at https://foodbabe.com/gingerbread-cupcakes-with-coconut-icing/