Gluten-Free Gingerbread Cupcakes with Candied Ginger Frosting
Sneaking vegetables like eggplant into your baked goods not only ups nutrient and fiber values—it also adds moisture to often-dry gluten-free baked goods.
Serves: 8Hands-on: 25 minutesTotal: 1 hour 25 minutesDifficulty: Medium
- 2 cups eggplant, peeled and cut into cubes
- 11⁄4 cups gluten-free flour
- 1⁄4 cup buckwheat flour
- 1 tsp. baking powder
- 1⁄8 tsp. salt
- 1 Tbsp. pumpkin pie spice
- 1 tsp. white wine vinegar
- 1 Tbsp. milk
- 1 Tbsp. blackstrap molasses
- 1⁄4 cup brown sugar
- 1⁄2 cup maple syrup
- 1 large egg
- 1⁄4 cup liquefied unrefined coconut oil
- 1⁄2 cup confectioners’ sugar
- 3 Tbsp. butter, softened
- 3 Tbsp. unrefined coconut oil, softened
- 1⁄8 tsp. ground ginger
- 2 Tbsp. heavy cream
- 1⁄4 cup chopped candied ginger
- Heat oven to 350°F. Line a standard muffin pan with paper liners.
- Process eggplant in a food processor. Transfer to a strainer over sink and squeeze to remove most of its liquid.
- In a large bowl, mix flours, baking powder, baking soda, salt, and pumpkin pie spice. In a small bowl, whisk together vinegar and milk.
- In a mixer, blend molasses, maple syrup, sugar, egg, and liquefied coconut oil. By hand, stir in milk mixture. Add liquid mixture to flour mixture, stirring gently just until combined, being careful not to over mix. Divide batter evenly into prepared muffin tin.
- Bake 18 to 20 minutes, or until a toothpick inserted and removed from center remains clean.
- Cool in pan for 5 minutes. Transfer to wire rack to cool completely.
- Cream confectioners’ sugar, butter, softened coconut oil, ginger, and heavy cream in a mixer until smooth. Pipe or spread frosting onto cooled cupcakes. Top with candied ginger.