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Recipe: Low Fat Gingerbread Cupcakes

February 4, 2009
Gingerbread cupcakes with lemon glaze
Originally Uploaded to Flickr by mtkatiecakes
(Photo for illustration purposes)

Gingerbread Cupcakes

All the flavors of gingerbread, but in a light cake form. These cupcakes are pretty low in fat (especially compared to a standard cupcake), and they have almost no saturated fat because they’re made with healthful olive oil instead of butter. They are also less sweet than a typical cupcake and if you omitted the icing, they might even pass for muffins.

Total time: 40 minutes (plus cooling)
Hands-on time: 20 minutes

Ingredients:
CUPCAKES

1 teaspoon lemon juice or distilled white vinegar

1/2 cup milk

1-1/3 cups flour (spooned and leveled)

4 teaspoons ground ginger

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/8 teaspoon allspice

1/2 cup packed dark brown sugar

1/4 cup honey

3 tablespoons extra-light olive oil

2 large eggs

GLAZE

2 teaspoons lemon juice

1/2 cup confectioners’ sugar

1. Make the cupcakes: Preheat the oven to 350°F. Line 12 muffin cups with silicone or paper liners. In a glass measuring cup, combine the lemon juice and enough milk to come up to 1/2 cup. Set aside for about 5 minutes to curdle.

2. In a small bowl, combine the flour, ginger, baking soda, cinnamon, salt and allspice.

3. In a bowl, with an electric mixer, beat the brown sugar, honey and oil until well combined. Beat in the eggs, one at a time, until well incorporated and light in texture.

4. Alternately fold the flour mixture and the soured milk into the egg mixture, beginning and ending with the flour mixture.

5. Spoon the batter into the muffin cups and bake for 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool in the pan on a wire rack.

6. Make the glaze: In a small bowl, stir together the lemon juice and confectioners’ sugar. Lightly glaze the top of the cooled cupcakes.

Makes 12 cupcakes
Each cupcake has: 177 calories, 4.7 g fat (1 g saturated), 3 g protein, 32 g carbohydrates (0.6 g fiber), 36 mg cholesterol, 174 mg sodium.

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