Gluten Free Gingerbread Cupcakes with Lemon Meringue Frosting


  • 1 cup almond flour
  • 1 cup all purpose flour
  • 3 t baking powder
  • 3  ground ginger
  • 1/2  t salt
  • 1 t cinnamon
  • 1/4 t Chinese five-spice powder,
  • 1 beaten egg
  • 1/4 cup white sugar
  • 1/4 cup maple syrup
  • 1/2 cup dark molasses
  • 1/4 cup vegetable oil
  • 1/4 cup applesauce
  • 1/2 cup boiling water
  • 1 T fresh ginger
  • 1 t lemon zest

Combine dry ingredients, combine wet ingredients. Add the dry to the wet and mix well. Bake in mini cupcake pans at 350 for about 10 minutes.

For the meringue:

  • 3/4 cup granulated white sugar
  • 3 large egg whites
  • 2 T fresh lemon juice
  • 1 1/2 tsp vanilla extract

You’ll either need a double boiler and hand mixer or a kitchen counter mixer bowl and a saucepan for this recipe. I use the latter.

Put all ingredients in the mixer bowl and whisk until well combined. Fill a saucepan with water about (2-3 cups). The saucepan should be large enough for the mixer bowl to “rest in it” but without touching the bottom of the saucepan.

When the water is hot but not yet boiling, place the bowl in the sauce pan and whisk the mixture. The mixture can’t boil, or you’ll probably have to start over. Whisk until all the sugar is dissolved, or the frosting will be grainy. If you’ve done this kind of thing a couple of times, you can probably eyeball it and remove it from heat at the right time. If not, use a candy thermometer and take it off the heat when it reaches about 160.

Place the bowl in the kitchen mixer with the whisk attachment on. Whisk the meringue frosting until stiff peaks forms and has a glossy look, about 15 minutes.

When the white meringue frosting is ready, you can use it as it is or color it with food gel colors. This frosting will crust over time but the center of the frosting swirl will still be thick and fluffy.


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