150g butter (organic) 150ml (about 120g) (raw) sugar 2 eggs (free-range, organic) 100ml (organic, unsweetened) apple sauce 150ml (about 100g) plain flour 100ml (about 50g) almond meal 150ml (about 90g) gingerbread crumbs 1 teaspoon baking powder
raspberry jam 60g icing sugar 1/2 tablespoon hot water
1. Beat soft butter and sugar in a bowl. Add eggs beating well after each one.
2. Add apple sauce and fold in the dry ingredients (mixed together first in a separate bowl).
3. Spoon the batter into cupcake molds and bake in 190C for about 15-20 minutes. Let cool.
4. Mix icing sugar and hot water in a bowl until you have a smooth, thick paste. Press a small dent in the middle of each cake and top with jam. Pipe a thin layer of icing sugar around the centre.