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Gingerbread Cupcakes with Molasses Cashew Buttercream

By Nikole Goncalves
  • 20 minutes
  • Serves

INGREDIENTS

1/2 cup

Almond milk, unsweetened

1

Egg

1 tbsp

Lemon juice

2 tbsp

Maple syrup

1/2 cup

Molasses

1 1/2 tsp

Baking powder

1/2 tsp

Baking soda

1 1/2 tsp

Cinnamon

1/4 tsp

Clove

1/4 cup

Coconut sugar

1/2 tsp

Nutmeg

2 pinches

Sea salt

1 1/2 cups

Spelt flour, light

2 tsp

Vanilla

1/2 cup

Coconut oil

1 1/2 cups

Cashews, raw

1/3 cup

Water