2 medium apples (peeled, cored and diced)
150g self-raising flour
60g coconut oil or alternatively butter
2 tbsp. maple syrup (optional)
For the frosting:
1 400g tin of full fat - coconut milk (stored in the refrigerator to chill over night to harden)
3 drops vanilla extract
1 bag of Mini Gingerbread Men (blended)
12 Organix Mini Gingerbread Men
Pre heat oven to 180c/gas 4/fan 160c. Fill a 12-cupcake tray with cases. Steam the diced apples for 7-8 minutes, once soft add to blender to create an apple puree texture.
Whisk the eggs in a medium sized bowl. Then add coconut oil along with the apple puree and maple syrup (if using). Gradually add the sifted flour, lightly mixing until a smooth texture has formed.
Spoon the mixture into the cupcake cases evenly and bake for 15-20 minutes until golden brown. Let cool for several minutes in the tray, then transfer to a wire cooling rack to completely cool, while you create the coconut frosting.
Add the thick coconut cream from the tin to a medium-mixing bowl along with the vanilla extract. Use an electric whisk to create a whipped texture.
Add 1 bag of our Mini Gingerbread Men to a food processor or alternatively add to a clean plastic bag and crush using a rolling pin.
Then spoon or pipe the coconut frosting onto cooled cupcakes, sprinkle the crushed gingerbread to create a sand texture and top with our favorite Mini Gingerbread Men!
Organix Baby & Toddler Cookbook
Over 70 quick and easy recipes - from weaning purees to dinnertime faves for the whole family to enjoy!