Gingerbread Cupcakes
Vanilla Garlic is hosting a Cupcake Round-up -- such a good idea! Cupcakes are so lovely: petite and beautiful, who doesn't love a little cake topped by a swath of rich frosting and a few sprinkes?
But sometimes you're not in the mood for something light and sweet, but something a bit denser and spicy. Something that can stand up to a strong cup of tea or coffee. Something that won't leave smears of chocolate on your face.
Gingerbread is that something. And in cupcake form? Even better.
While this is a "light" recipe, you wouldn't know it. The cupcake has a crisp top with a moist and dense middle, brimming with spice and molasses flavor. I changed the source recipe a bit, adding some more spices, a bit of salt, and substituting egg whites for merigue powder mixed with water.
I finished these with a simple dust of powdered sugar, but I'm thinking about playing a bit more. A light dip in a lemon glaze would add a nice bit of zing.
Gingerbread Cupcakes
1 1/2 cup all-purpose flour
1 cup whole-grain wheat flour
2/3 cup sugar
2 1/2 tsp baking soda
2 tsp ground ginger
2 tsp ground cinnamon
2 tsp ground allspice
1 tsp salt
1 1/2 cup unsweetened applesauce
1 cup molasses
3 large egg white(s) (or 1/4 cup water plus 2 Tbsp and 2 Tbsp meringue powder)
Preheat oven to 325-degrees F. Line two 12-cup muffin tins with paper muffin liners.
Combine flours, sugar, baking soda, ginger, cinnamon and allspice in a large bowl; mix well. Add applesauce, molasses and egg whites; stir until mixture is moist and well-combined. Fill each muffin tin 2/3 full with batter.
Bake until a toothpick inserted in center comes out clean, about 30 minutes. Cool cupcakes to room temperature and sprinkle with powdered sugar.
Grade: B
But sometimes you're not in the mood for something light and sweet, but something a bit denser and spicy. Something that can stand up to a strong cup of tea or coffee. Something that won't leave smears of chocolate on your face.
Gingerbread is that something. And in cupcake form? Even better.
While this is a "light" recipe, you wouldn't know it. The cupcake has a crisp top with a moist and dense middle, brimming with spice and molasses flavor. I changed the source recipe a bit, adding some more spices, a bit of salt, and substituting egg whites for merigue powder mixed with water.
I finished these with a simple dust of powdered sugar, but I'm thinking about playing a bit more. A light dip in a lemon glaze would add a nice bit of zing.
Gingerbread Cupcakes
1 1/2 cup all-purpose flour
1 cup whole-grain wheat flour
2/3 cup sugar
2 1/2 tsp baking soda
2 tsp ground ginger
2 tsp ground cinnamon
2 tsp ground allspice
1 tsp salt
1 1/2 cup unsweetened applesauce
1 cup molasses
3 large egg white(s) (or 1/4 cup water plus 2 Tbsp and 2 Tbsp meringue powder)
Preheat oven to 325-degrees F. Line two 12-cup muffin tins with paper muffin liners.
Combine flours, sugar, baking soda, ginger, cinnamon and allspice in a large bowl; mix well. Add applesauce, molasses and egg whites; stir until mixture is moist and well-combined. Fill each muffin tin 2/3 full with batter.
Bake until a toothpick inserted in center comes out clean, about 30 minutes. Cool cupcakes to room temperature and sprinkle with powdered sugar.
Grade: B
7 comments:
That is a gorgeous looking cupcake!
Wow--my kind of recipe! This sounds awesome as we try to keep too many sugary/white flour baked goods out of our diets. Applesauce, ginger...yyyuuummmmm!!
Gingerbread is always so good, no matter what time of year.
HOLY CRAP! I heart gingerbread! That cupcake is droolicious looking.. and did I mention how I'm loving this string of healthier recipes you've been posting? I heart you! :D
Thank you so much!
I feel kind of anti-foodie posting recipes that don't have tons of cream, butter, oil, etc., but I need to take a break from that (incredibly delicious and wonderful) stuff.
These look great!
This is gorgeous! The cupcake looks as puffed and fluffy as a downy pillow!
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