{"id":473,"date":"2016-12-10T12:13:26","date_gmt":"2016-12-10T19:13:26","guid":{"rendered":"https:\/\/recipes.avsky.org\/?p=473"},"modified":"2016-12-10T12:13:26","modified_gmt":"2016-12-10T19:13:26","slug":"gingerbread-cupcakes","status":"publish","type":"post","link":"https:\/\/recipes.avsky.org\/?p=473","title":{"rendered":"Gingerbread Cupcakes"},"content":{"rendered":"<p>Paleo, Nut-Free, Gluten-free<\/p>\n<p><!--more--><\/p>\n<div class=\"divERSHeadItems\">\n<div class=\"ERSServes\">Serves: 8-10 cupcakes<\/div>\n<\/div>\n<div class=\"ERSIngredients\">\n<div class=\"ERSIngredientsHeader ERSHeading\"><\/div>\n<div class=\"ERSIngredientsHeader ERSHeading\"><strong>I<\/strong><strong>ngredients<\/strong><\/div>\n<div id=\"recipe_btf_waypoint\"><\/div>\n<ul>\n<li class=\"ingredient\">4 eggs, separated<\/li>\n<li class=\"ingredient\">\u00c2\u00bc cup maple syrup<\/li>\n<li class=\"ingredient\">\u00c2\u00bc cup Golden or maple syrup or Molasses<\/li>\n<li class=\"ingredient\">1 teaspoon vanilla extract<\/li>\n<li class=\"ingredient\">\u00c2\u00bd cup coconut flour<\/li>\n<li class=\"ingredient\">\u00c2\u00bd tablespoon cocoa<\/li>\n<li class=\"ingredient\">2\u00c2\u00bc teaspoons ground ginger<\/li>\n<li class=\"ingredient\">1\u00c2\u00bc teaspoons cinnamon<\/li>\n<li class=\"ingredient\">\u00c2\u00bd teaspoon allspice<\/li>\n<li class=\"ingredient\">\u00c2\u00bd teaspoon nutmeg<\/li>\n<li class=\"ingredient\">Dash Salt<\/li>\n<li class=\"ingredient\">3 teaspoons baking powder<\/li>\n<li class=\"ingredient\">\u00c2\u00bd cup Milk (of choice)<\/li>\n<li class=\"ingredient\">1 teaspoon bicarb soda<\/li>\n<\/ul>\n<div class=\"ERSSectionHead\"><b><br \/>\nFor gingerbread whipped cream<\/b><\/div>\n<ul>\n<li class=\"ingredient\">1 can coconut cream\/milk (400 ml), can opened and left in the fridge overnight<\/li>\n<li class=\"ingredient\">2 teaspoons maple syrup<\/li>\n<li class=\"ingredient\">2 teaspoons vanilla extract<\/li>\n<li class=\"ingredient\">1 teaspoon ground ginger<\/li>\n<li class=\"ingredient\">Dash of clove and cinnamon powder<\/li>\n<\/ul>\n<div class=\"ERSClear\"><\/div>\n<\/div>\n<div class=\"ERSInstructions\">\n<div class=\"ERSInstructionsHeader ERSHeading\"><strong>Instructions<\/strong><\/div>\n<ol>\n<li class=\"instruction\">Preheat the oven to 175C\/350F.<\/li>\n<li class=\"instruction\">Line a cupcake\/muffin tray with 8-10 festive liners and lightly spray.<\/li>\n<li class=\"instruction\">Place the egg whites in the clean bowl of a kitchen stand mixer and whisk on medium\/high until soft peaks form.<\/li>\n<li class=\"instruction\">Add the maple syrup and then golden syrup, 1 tablespoon at a time, until all incorporated and the egg white has increased in volume.<\/li>\n<li class=\"instruction\">Whilst still whisking on med\/high add the vanilla extract and egg yolks.<\/li>\n<li class=\"instruction\">In a separate bowl, sift the dry ingredients (excluding the bicarb soda) together.<\/li>\n<li class=\"instruction\">With the whisk on low add the dry ingredients to the wet and whisk only until combined.<\/li>\n<li class=\"instruction\">In a small saucepan, warm the milk until almost boiling. Immediately add the bicarb soda. Stir.<\/li>\n<li class=\"instruction\">Pour the hot milk into the mixing bowl (the whisk should be on low to prevent hot milk from splashing over you).<\/li>\n<li class=\"instruction\">Evenly pour the mixture amongst the cupcake liners.<\/li>\n<li class=\"instruction\">Bake for 17-20 minutes or until cooked through (17 for minis, up to 20 for regular)<\/li>\n<li class=\"instruction\">Leave it cool in the tray for 15 minutes before removing.<\/li>\n<li class=\"instruction\">Make gingerbread whipped cream. Spoon the thickened cream out of the can, discarding the watery remains. Place all ingredients in the bowl of a kitchen stand mixer with a whisk attachment fitted. Whisk until the cream thickens (about 5 minutes). Place the cream in fridge to thicken further, for about 2 hours. Pipe or spoon over the top of the cupcakes.<\/li>\n<\/ol>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Paleo, Nut-Free, Gluten-free<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16,63,20],"tags":[],"class_list":["post-473","post","type-post","status-publish","format-standard","hentry","category-baking","category-dessert","category-snacks"],"_links":{"self":[{"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=\/wp\/v2\/posts\/473","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=473"}],"version-history":[{"count":1,"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=\/wp\/v2\/posts\/473\/revisions"}],"predecessor-version":[{"id":474,"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=\/wp\/v2\/posts\/473\/revisions\/474"}],"wp:attachment":[{"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=473"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=473"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=473"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}