Today we have an awesome guest post by the quirky and beautiful Rachel of South Beach Primal. She has shared a sinfully delicious Gingerbread Cupcake that is already making us salivate! You know how we love ginger (see here and here and here and here)! We love following along with Rachel on Instagram, and she is also #instagirlfriends with our assistant, Katy. You may have noticed that we featured her recipe in our review of Fat Burning Chef earlier this week, and we are thrilled to have her for a full guest post today, and hopefully more to come!
Hi there! I’m Rachel from South Beach Primal and I’m so honored to be here on PaleoParents.com! I’m a total Instagram stalker of Stacy and Matt, so I almost had a hernia when I got the email asking if I wanted to do a guest post for the site.
For those of you who don’t know me, I’m a 24 year old living in Miami Beach, Florida. Growing up I suffered from severe rosacea acne (think bright red face with bumpy acne) and horrendous IBS which I’ve had to take medication for. Almost 3 years ago I discovered that foods with gluten and refined sugar were the root of most of my health and skin issues and that I could actually reverse it by adopting a Primal diet. I grew up in the restaurant service industry and I’ve always had a love affair with food and baking goodies, so I started South Beach Primal a year ago.
Speaking of goodies, the holidays are ALL up in my business right now. Seriously, I swear it was just Halloween!
I’ve been caught in a fog of pumpkin recipes for too long so I think it’s time to bust out the big guns: Paleo Gingerbread Cupcakes! Or maybe I should call them muffcakes? Because really they don’t need the icing at all and taste perfectly delicious as muffins. If you’re wondering what tapioca starch is it’s my new favorite ingredient. It gives Paleo bread the springiness it needs like gluten in regular bread. I included the cinnamon meringue frosting because frosting always makes things better. Obviously. Plus it’s super easy to make.
I hope you all enjoy this Paleo Gingerbread as much as I do!
- 1 cup blanched almond meal
- 1/2 cup tapioca starch
- 1/4 cup coconut flour
- 3 tsp ground ginger
- 2 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/4 tsp ground cloves
- 1/4 tsp allspice
- 4 pastured eggs
- 1/3 cup molasses
- 1/3 cup maple syrup
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- Preheat the oven to 350 degrees Fahrenheit.
- In a large mixing bowl, mix together all of the dry gingerbread ingredients.
- in a medium mixing bowl, mix together all of the wet ingredients
- Whisk to combine the dry and wet ingredients until fully incorporated.
- Line a cupcake tray with paper liners and distribute the batter evenly (makes exactly 12 cupcakes). Note: if you opt to make these as muffins, sprinkle the top with pieces of crystallized ginger prior to baking.
- Bake for 15-20 minutes until a toothpick comes out clean when inserted in the middle. Cool completely.
- ¼ cup maple syrup
- 2 egg whites from pastured eggs (at room temp)
- ½ tsp lemon juice
- ¼ tsp vanilla extract
- Dash cinnamon
- It's best to have each ingredient prepped before starting the process.
- In a small saucepan over medium heat, boil the maple syrup for about 1 minute (or until it reaches 220 degrees F using a candy thermometer.)
- At the same time, use a hand mixer or a stand mixer to whip the egg whites, lemon juice, and vanilla extract to stiff peaks. Once you have stiff peaks, SLOWLY drizzle the boiling maple syrup into the egg whites. If you pour it in too fast then you will scramble the eggs. The pouring process should take about one minute.
- Sprinkle a dash of cinnamon into the frosting. Continue mixing until the frosting looks glossy.
- Frost the gingerbread cupcakes with the meringue topping and sprinkle with crystallized ginger.
- Cupcakes can be stored covered in an airtight container for 5 days in the fridge.
Feel free to garnish your cupcakes with candied ginger, but it’s completely optional!
Connect with Rachel!