GINGERBREAD CUPCAKES

Oh. My. Word. Dare we say this is the perfect cupcake to fulfill those holiday gingerbread cravings?

Serves 12 Sweetness - 3/3 Difficulty - 2/3 CUPCAKES 2 cups Bob's Red Mill AP Gluten Free Flour 1 tablespoon arrowroot powder 1 1/4 cups organic fair trade cane sugar 1 teaspoon baking soda 1/2 teaspoon sea salt 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 cup purified water 1/2 cup grapeseed oil 2 tablespoons apple cider vinegar 1 teaspoon pure vanilla extract FROSTING 1/4 cup vegan milk of choice 1/2 cup organic dark chocolate chips 2 tablespoons pure maple syrup

Preheat oven to 350 degrees. In a large mixing bowl, mix the dry ingredients. In a smaller mixing bowl, whisk the water, grapeseed oil, apple cider vinegar, and vanilla. Gently add the wet ingredients to the dry and mix together. Line a muffin tray with 12 liners and evenly distribute the batter. Bake for 19-21 minutes, or until you can put a fork in the center and it comes out clean. Remove from the oven and allow to cool before frosting. For the frosting, heat the milk in a saucepan over medium low heat until it begins to boil. Turn down the heat and allow to gently simmer for one minute. Remove from heat and add maple syrup and chocolate chips. Mix until the chips are melted. Store at room temperature.

Clothing by Naughty Mess Vintage.