I was really wanting something for dessert, and came across Cooking Light's Double Ginger Cupcakes with Lemon Glaze.
I made some alterations, mainly because I didn't need a dozen of these and I didn't have the exact ingredients. So here's my modified version:
Yield 6 cupcakes (serving size: 1 cupcake)
Ingredients Cupcakes:
1/2 cup all-purpose flour
1/2 teaspoon ground ginger
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
pinch of ground cloves
pinch of nutmeg
1/4 cup milk
2 T. molasses
1/4 cup packed light brown sugar
1 1/2 tablespoons applesauce
1 teaspoons grated peeled fresh ginger
1 egg white
Glaze:
1/3 cup powdered sugar, sifted
1 to 2 teaspoons fresh lemon juice
zest of the lemon
I just threw all of the cupcake ingredients in a bowl and stirred until combined. Pour into six muffin tins (or ramekins--I used individual brioche pans). Bake at 350 for 20 minutes.
When cooled, drizzle a teaspoon of the glaze over each and enjoy.
The original recipe had 155 calories per cupcake, but we cut out a good 30 calories each give or take (due to the whole milk).
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