Diabetic Gingerbread Cupcakes

PaulaG's Note:

This was a WeightWatchers recipe that I modified to make it more diabetic friendly. The original recipe called for all purpose flour, brown sugar, butter and an egg. I mixed the flours, used natural unsweetned applesauce for the butter and egg substitute for the egg. Also, the molasses was cut from 1/3 cup to 2 tablespoons.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 12

• ¾ cup white flour
• ¾ cup whole wheat flour
• 1 ¼ teaspoons ground ginger
• ½ teaspoon white pepper
• ¼ teaspoon clove
• ½ teaspoon cinnamon
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup natural unsweetened applesauce
• 1⁄3; cup brown sugar or 1⁄3; cup brown sugar substitute
• ½ cup buttermilk
• 2 tablespoons molasses
• ¼ cup water
• 1 eggs or 1 egg substitute

Directions:

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

Reviews

[Annacia]

The flavor is really delicious and I love what the pepper does for it. I used 2 Tbsp of Splenda brown sugar blend, doubled the cinnamon and a 1/4 cup of egg white. I checked them at 20 mins and they were done. Even then they were beginning to be a bit chewy so I would recommend that you check them early. All in all these were a real success and well enjoyed. Made for "Partying The Diabetic Way".

[soaddicted2it]

I had such high hopes for these and I wish they had turned out right. I followed the recipe using brown sugar and egg substitute. The only changes I made was to omit the pepper since I didn't have any and I used a bit of nutmeg since I didn't have clove. Unfortunately, my cakes came out rubbery on the outside and partially uncooked/mushy on the inside. I even gave them an extra five minutes in the oven but it didn't help :( The flavor on these were great but I couldn't get the texture...are you supposed to use self rising flour? My cupcakes didn't rise much and sunk in the middle while cooling. I'm glad this recipe worked for others and I appreciate the attempt at a healthier treat.

[Chef #924450]

Just a note, I omitted the pepper, and used ground ginger instead, afterall, they are called "Gingerbread" cupcakes.