Diabetic Gingerbread Cupcakes

photo by Annacia





- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
- 3⁄4 cup white flour
- 3⁄4 cup whole wheat flour
- 1 1⁄4 teaspoons ground ginger
- 1⁄2 teaspoon white pepper
- 1⁄4 teaspoon clove
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup natural unsweetened applesauce
- 1⁄3 cup brown sugar or 1/3 cup brown sugar substitute
- 1⁄2 cup buttermilk
- 2 tablespoons molasses
- 1⁄4 cup water
- 1 eggs or 1 egg substitute
directions
- 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.
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Reviews
-
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".
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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.
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These are very nice and spicy! I'd call them spice muffins. I used the egg option and regular granular splenda because I didn't have the brown sugar blend. They still turned out moist and sweet and spicy. I only tried one and gave the rest to my co-workers diabetic Mother. She said she ate 3 in a row and wanted to eat them all! She said 5 stars all the way. Thanks for providing me with this recipe to make someone elses day.
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RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
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