Christmas Spiced Cupcakes

GF, DF AND RSF - makes 6 large or 12 small

Ingredients:

• 1 1/2 cups of almond meal

• 1 tsp of GF baking powder

• 1/4 tsp of salt

• 1 tbsp of ground ginger

• 1/2 tsp of all spice

• 2 eggs whisked

• 1/2 tsp vanilla extract

• 3 tbsp of melted coconut oil

• 1/4 cup of maple syrup

Method:

1. Preheat oven to 180 degrees C and prep your muffin tin with liners.

2. In a large mixing bowl add all your dry ingredients and mix well.

3. In a separate bowl add all your wet ingredients and whisk.

4. Now add your wet ingredients into your dry and mix well to combine.

5. Pour the batter into your moulds and place in the oven to bake for 20-25 minutes or until a skewer comes out clean. Adjust this if making smaller cupcakes (try 15-20 mins)

6. Once cooked, remove from the oven and let cool in the tray for 10 mins.

7. Once cool enough you can remove and ice.

*I keep mine in the fridge as it’s very hot here