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Gingerberry Cupcakes with Coconut Cream

Ingredients

2 Cups All-Purpose Flour
1 1/4 Tsp Baking Powder
1/2 Tsp Baking Soda
1/4 Tsp Salt
2 Tbsp Ground Flax Seed
5 Tbsp Water
1 3/4 Cup Coconut Sugar
1 Cup Full-Fat Coconut Milk
1/2 Cup GT's KOMBUCHA Gingerberry
1/2 Cup Coconut Oil (Melted)
1 Tsp Vanilla Extract
1 Cup Blueberries
48 oz Full-Fat Coconut Milk (Chilled)
1 Cup Powdered Sugar
1 Tsp Vanilla Extract
2 Tsp Dried Ginger Powder

Directions

Preheat oven to 350 degrees F. Line a muffin tin with liners. In a medium sized bowl, measure in the flour, baking powder, baking soda, and salt. Whisk together. In a small bowl, combine the flax seeds and water. In a separate bowl (or the bowl of a standing mixer), combine the coconut sugar, coconut milk, GT’s KOMBUCHA Gingerberry, coconut oil, and vanilla extract. Beat together. Add the water and flax mix to the Kombucha mixture and beat again. Add the dry ingredients into the bowl of wet ingredients in 3 separate stages, being careful not to over mix. Fold in the blueberries. Scoop the cupcake batter into the muffin cups, filling each one about ¾ of the way full. Place in the oven for 20-22 minutes or until a toothpick comes out clean. Cool on a wire rack completely before frosting. Frosting: Take the chilled coconut milk out of the fridge and flip upside down. Open the can and drain out the clear liquid. Scoop the thick cream into the bowl of a standing mixer. Add the powdered sugar, ginger, and vanilla. Beat well until peaks form. Ice the cupcakes and garnish with candied ginger & blueberries, as desired. Store iced cupcakes in the fridge, as the coconut frosting can melt if left out for too long.

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