Gingerbread Cupcakes and Eggnog Frosting with The Kind Harvest Co. Self Raising Flour

Recipe by @hungrybeargrazing

Prep time: 30min Cooking time: 30min

• 1 1/2 cups The Kind Harvest Co. Self Raising Flour

• 1 1/2 tsp cinnamon, ground

• 1 tsp ginger, ground

• 1/2 tsp nutmeg, ground

• 1/4 tsp mixed spice, ground

• 1 tsp baking soda

• 1/2 cup coconut oil, at room temperature

• 1/2 cup brown sugar

• 1 large egg, at room temperature

• 1/2 cup molasses

• 1/2 cup almond milk, at room temperature

Eggnog Frosting

• 1 1/2 cups butter, room temperature

• 4 1/2 cups powdered / confectioner’s sugar

• 7 tbsp eggnog I used Pauls store-bought from Coles

• 1/2 tsp nutmeg, ground

1. Preheat your oven to 170°c and line a cupcake pan with paper liners.

2. Combine the flour, baking soda, and spices in a medium bowl and stir well.

3. In a new bowl beat the butter and brown sugar until pale and combined.

4. Next, add the egg and molasses, blend until combined.

5. Slowly add the milk, followed by gradually adding the flour mixture until evenly combined.

6. Fill cupcake liners 2/3rds of the way full.

7. Bake for 18-20 minutes, or until the cupcakes spring back to touch, let cool.
   

1. Eggnog Frosting

2. Cream the butter on medium speed until pale and fluffy.

3. Reduce speed to low, slowly adding powdered / confectioners sugar, 1 cup at a time.

4. Add eggnog 1 tbsp at a time, followed by nutmeg, beat for a further 2 minutes until frosting is light and fluffy.

5. Apply the frosting to the cooled cupcakes with a butter knife, spatula, or piping bag. Enjoy xx