Gingerbread Cupcakes & A Giveaway

Welcome to Week VI of A Gluten-Free Holiday!

I am so excited to be hosting the final week of Simply Sugar and Gluten-Free’s Gluten-Free Holiday event!  This week we’re focusing on gluten-free holiday desserts AND I’m giving away two fabulous cookbooks!

Simply Gluten-Free Desserts by Carol Kicinski

Blackbird Bakery Gluten-Free by Karen Morgan

(Scroll down to find out how to win these amazing books – and to share YOUR holiday dessert recipes!)

First I must share my recipe for this week’s Gluten-Free Holiday Desserts!  I’ve been saving this extra-special recipe since last Christmas!

Who says you can’t eat cupcakes at Christmas?

My kids LOVE cupcakes. Last year I stumbled across a Martha Stewart recipe for gingerbread cupcakes and I knew I had to get to work creating a gluten-free, dairy-free, and egg-free version my family could enjoy.

The best part?  Now you get to enjoy them too!

Gingerbread Cupcakes

Don’t tell anyone, but this cupcake recipe will happily double as a muffin recipe.  Just skip the icing!

1 cup teff flour

1 cup sorghum flour (or brown rice flour)

½ cup arrowroot flour (or tapioca flour)

2 tsp baking soda

2 tsp baking powder

1 ½ tsp ground ginger

1 ½ tsp cinnamon

½ tsp ground cloves

2 tsp ground chia OR 1 tsp xanthan gum

½ tsp sea salt

½ cup coconut oil, liquified

2/3 cup maple syrup or agave

1/3 cup unsulphured molasses

6 tbsp unsweetened applesauce

Heat oven to 350 degrees.  Line a cupcake pan with cupcake liners, or grease lightly with coconut oil.

In a medium sized bowl sift flours, baking soda, baking powder, ginger, cinnamon, cloves, ground chia OR xanthan gum and sea salt.

In a large bowl beat oil, syrup, molasses, and applesauce until combined.  Stir in sifted flour mixture until well combined.

Fill cupcake liners (full) and bake at 350 degrees for 20-24 minutes, or until a toothpick comes out clean.

We frosted ours with homemade cane sugar frosting.  I’m working on a new refined sugar-free frosting recipe but it’s not quite ready for you.  Perhaps by February – another sweet month!

Yield: 14-15 cupcakes

THIS GIVEAWAY IS NOW CLOSED.  THE WINNERS ARE LISTED BELOW.  THANK YOU TO ALL WHO PARTICIPATED.

I’ve chosen the winners of the Gluten-Free Holiday cookbook giveaway from last week!

The winner of The Blackbird Bakery Gluten-Free by Karen Morgan is Diane M.

“Cheesecake is my favorite holiday dessert, and I love adding new flavor swirls to my standard recipe each year!”

The winner of Simply Gluten-Free Desserts by Carol Kicinski is Heather from http://www.discoveringtheextraordinary.blogspot.com/

“My favorite would have to be my great-grandmother’s pumpkin roll recipe! (that’s only because I had to narrow it down to one!!)”

You can also check out what the other GF Holiday participants are busy baking up for the holidays, here:

• Ricki at Diet, Dessert, N Dogs made Black-Bottomed Almond Mousse Pie With Chocolate Ganache Drizzle
• Alta at Tasty Eats at Home made Chewy Apple Cider Blondies
• Kim at Cook it Allergy Free shared Caramel Apple Pie
• Hallie at Daily Bites made Cranberries Cream Tart With Chocolate Crust
• Amy at Simply Sugar and Gluten Free madeFig-Filled Chocolate Pinwheel Cookies

 

Need more Holiday inspiration?

A Gluten-Free Holiday I: Healthier Through The Holidays hosted by Simply Sugar & Gluten-Free .

A Gluten-Free Holiday II:  Thanksgiving Favorites hosted by Cook It Allergy Free.

A Gluten-Free Holiday III:  Edible Gifts hosted by Tasty Eats at Home.

A Gluten-Free Holiday IV:  Holiday Entrees and Side Dishes hosted by Daily Bites.

A Gluten-Free Holiday V: Holiday Breakfast and Brunch hosted by Diet, Dessert n Dogs.