Ginger & Molasses Cupcakes

These I just had to make – Mum used to make a gingerbread loaf when I was a kid and it was one of my favourite things to eat, especially spread with real butter.  Mouth is drooling now at the thought.  This is another recipe that I modified ever so slightly from Elana Amsterdam’s book, Gluten-free Cupcakes. If you liked cupcakes and muffins before going paleo, then I definitely recommend these recipes, albeit with a few minor modifications. 

These have a lovely rich but gentle gingery flavour, though I guess you could add more ginger if you wanted to or like Elana recommends, adding minced fresh ginger to give it an extra zing.

Ginger & Molasses Cupcakes
Yields 12
Lovely rich and warming ginger gluten free cupcakes made with coconut flour. Absolutely divine with cream cheese icing!
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Prep Time
10 min
Prep Time
10 min
  1. 1/2 cup coconut flour
  2. 1/4 tsp baking soda
  3. 1 tbsp ground ginger
  4. 4 large eggs
  5. 1/4 cup olive oil (I used a mild olive oil)
  6. 1/3 cup molasses
  1. Whisk together the eggs, oil and molasses.
  2. Add to dry ingredients to the egg mix and beat together.
  3. Scoop the cake mix into either paper cupcake liners or silicone cupcake moulds. About half full.
  4. You should get 10-12 cupcakes.
  5. Bake for 10-15 minutes, 175 degrees Celcius (fanbake), adjust for baking in your oven. Ours works best on fanbake but I think it's a little hot.
  6. They are ready when only a couple of crumbs appear on a toothpick when poked into a cupcake.
  1. These are brilliant topped with Cream Cheese icing.
The Primal Chicken

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