Gluten Free Gingerbread Cupcake with Browned Butter Butter Cream Frosting
2 cups Mama's Almond or Coconut Blend Flour
3/4 tsp. baking soda
3/4 tsp. xanthan gum
2 Tbsp. cocoa
1/2 tsp. salt
1 tsp. ground ginger
1/8 tsp. cloves
1/4 tsp. cinnamon
10 Tbsp. butter or dairy free margarine
1/2 cup sugar
1/2 cup molasses
2 tsp. vanilla
1 cup milk or dairy free milk
Browned Butter Butter Cream Frosting
3/4 cup butter or dairy free margarine
3 cups powdered sugar
1 tsp. vanilla
1-2 Tbsp. milk as needed
30 miniature candy canes
Preheat oven to 350 °. Put desired cupcake liners in cupcake pan.
In a small bowl combine flour, baking soda, xanthan gum, cocoa, salt, ginger, cloves and cinnamon. Mix well and set aside.
In a mixing bowl, cream butter with sugar and molasses. Add vanilla. Add eggs one at a time, beating each addition in well. Alternate adding flour and milk until all ingredients are mixed in. Scrape down sides of bowl. Mix on medium speed until well combined about 1 minute.
Fill cupcake liners 3/4 full. Bake for 25-28 minutes or until cake bounces back when touched. Remove from pan to cooling rack as soon as possible.
Browned Butter Buttercream Frosting
In a saucepan over medium low heat, melt butter. Stir frequently until butter becomes a nice caramel brown color. Set aside until cooled. If necessary you can put into fridge for about 15 minutes, but be careful not to allow it to leave it in so long that it sets up.
Pour cooled browned butter into mixing bowl. Add 3 cups powdered sugar and vanilla. Mix on low speed until sugar is mixed into the butter. Mix on high speed until well combined and creamy. Add milk as necessary to get to a good piping consistency.
Fill pastry/icing bag with frosting. Pipe frosting onto tops of cupcakes. Insert two candy canes into cupcake with the crook facing each other forming what would look like a heart shape.