Diabetic Gingerbread Cupcakes Food

GINGERBREAD CUPCAKES

Steps:

• Preheat oven to 350°F.
• Mix the flour, ginger, cinnamon, salt, and baking soda in a large bowl until well combined.
• Whisk molasses and hot water together.
• Cream the margarine and sugar. Whip the mixture with the optional egg until light and fluffy.
• Add part of the molasses mixture and part of the margarine and sugar mixture to the dry ingredients. Begin to combine. As the ingredients come together, add more of the margarine mixture and more of the molasses mixture until everything has been incorporated. Whisk to remove lumps, but do not over-mix.
• Pour the batter evenly into cupcake molds (you should get an even dozen, just fill them almost to the top).
• Bake at 350F for 20-25 minutes until a cake tester comes out clean, or the top of the cake, when touched, springs back. Let cupcakes cool completely before frosting.
• Prepare frosting by beating all of the frosting ingredients in a stand mixer until well combined and fluffy. Frost cupcakes and enjoy!

DIABETIC GINGERBREAD CUPCAKES

Steps:

• Heat oven to 350°F.
• Spray non-stick muffin tin with cooking spray.
• Mix dry ingredients together in a large bowl with a wire whisk.
• Mix applesauce, brown sugar replacement, buttermilk, molasses, water and egg substitute together in a medium sized bowl.
• Stir the applesauce mixture into the dry ingredients until well blended.
• Spoon into prepared muffin tin.
• Bake for approximately 30 minutes.
• Can be served warm or at room temperature.

HOLIDAY GINGERBREAD CUPCAKES

Steps:

• In a large bowl, beat the sugar, oil, egg whites and egg until well blended. Add applesauce and molasses; mix well. In a small bowl, combine the flours, baking soda, ginger, cinnamon, allspice and salt; gradually beat into applesauce mixture until blended., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Just before serving, top each cupcake with 1 tablespoon whipped topping.

GINGERBREAD CUPCAKES

Steps:

• Preheat oven to 350*.Line muffin tins with paper liners.set aside.
• In small bowl, whisk flour, ginger, cinnamon, cloves and salt.set aside.
• In medium bowl, beat butter till light and fluffy.with mixer on high., gradually beat in sugar till light -- then beat in molasses, lower the mixer speed to medium, stir the baking soda into the boiling water, beat into the butter mixture, lower speed to low.
• Sift the flour mixture, a third at a time, over the butter mixture and beat in just till blended.
• Beat in the eggs, pour batter into the prepared pan, bake until the tops of cakes are firm and springy.about 20 minutes.
• Cool in the muffin tins on wire racks.

GINGERBREAD CUPCAKES

Steps:

• Line eight 2 1/2 inch muffin cups with paper bake cups.
• In a medium mixing bowl stir together th flour, baking powder, ginger, cinnamon, soda, and salt.
• Set aside.
• In a small mixing bowl stir together the egg white, molasses, water, and oil.
• All molasses mixture to dry mixture, stirring just until moistened.
• Bake in a 350 degree oven for 15-20 minutes or until cupcakes spring back when pressed lightly in center.
• Remove from pan.
• Serve warm, or cool on a wire rack.