“Who doesn’t like gingerbread? I’ve made these a few times for the kids at parties and they always go down very well,” says fitness expert and author Joe Wicks.
“The date topping is genius, too. When soaked in hot water, the dates soften and can be blended into a purée, which has a smooth, sticky texture and a caramel-like flavour.”
- 90g wholemeal plain flour
- 30g soft dark brown sugar or coconut sugar
- 25g ground almonds
- 1/2 teaspoon baking powder
- 1/4 teaspoon bicarbonate of soda
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/8 teaspoon ground clove
- 1/8 teaspoon ground nutmeg
- pinch of salt
- 90g fat free Greek yoghurt
- 45ml water
- 1 egg
- 1 1/2 tablespoons melted coconut oil
- 2 tablespoons crystallised ginger chunks, to decorate
For the date caramel:
- 100g pitted dates
- 60ml milk or non-dairy milk
- 1 teaspoon vanilla extract
- good pinch of salt
Preheat the oven to 200°C/180°C fan and line a standard muffin tin with six muffin cases.
Mix together the flour, sugar, ground almonds, baking powder, bicarbonate of soda, spices and salt in a medium bowl.
In a separate bowl or jug, combine the yoghurt, water, egg and coconut oil.
Pour the wet mixture into the dry mixture and stir together until just combined. Divide the mixture between the prepared muffin cases.
Bake for 20-25 minutes until lightly browned on top and a toothpick inserted into the centre of a cupcake comes out clean. Set aside to cool.
Meanwhile, make the caramel. Place the dates into a small jug and cover with boiling water. Set aside for 15 minutes to soak.
Drain the dates and return to the jug, then add the milk, vanilla and salt. Blend until smooth with a hand blender, or in a food processor or free-standing blender.
Once you’re ready to serve the cupcakes, frost them with the date caramel and sprinkle on some of the crystallised ginger chunks for decoration.
Feel Good Food by Joe Wicks is published by HQ. Photography by Dan Jones, available now.
– With PA
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