Bite-Sized Ginger Cupcakes

Name: Bite-Sized Ginger Cupcakes
Ingredients: 1/2 cup sugar; 13 cup unsulphured molasses; 5 Tbs. margarine or unsalted butter, cut into pieces; 1/2 cup skim buttermilk; 1 large egg; 1 1/4 cups all-purpose flour; 1 1/2 tsp. ground cinnamon; 1 tsp. ground ginger; 1/2 tsp. unsweetened cocoa; 1/2 tsp. baking soda; 1/4 tsp. salt; 4 oz. low-fat cream cheese or mascarpone, softened; 2 Tbs. honey; 1/2 tsp. grated orange zest; 2 tsp. finely chopped crystallized ginger, optional

15 ingredients

15 steps

Ingredients

1/2 cup sugar
13 cup unsulphured molasses
5 Tbs. margarine or unsalted butter, cut into pieces
1/2 cup skim buttermilk
1 large egg
1 1/4 cups all-purpose flour
1 1/2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. unsweetened cocoa
1/2 tsp. baking soda
1/4 tsp. salt
4 oz. low-fat cream cheese or mascarpone, softened
2 Tbs. honey
1/2 tsp. grated orange zest
2 tsp. finely chopped crystallized ginger, optional

Directions

1

Preheat oven to 350F.
2

Coat 2 12-cup mini-muffin pans with cooking spray.
3

To make Cupcakes: Combine sugar, molasses, and margarine in saucepan.
4

Heat over medium-low heat 3 to 4 minutes, or until margarine is melted and mixture is smooth.
5

Remove from heat, and cool 15 minutes.
6

Whisk together buttermilk and egg in bowl.
7

Whisk in molasses mixture.
8

Whisk together flour, cinnamon, ginger, cocoa, baking soda, and salt in separate bowl.
9

Whisk buttermilk mixture into flour mixture.
10

Fill muffin cups to within 1/8 inch of rims.
11

Bake 12 minutes, or until Cupcakes are puffed and set.
12

Cool in pan 10 minutes, then turn out onto wire rack.
13

To make Topping: whip cream cheese, honey, and orange zest with fork in bowl until smooth.
14

Dollop 1 tsp.
15

Topping mixture onto Cupcakes, and sprinkle with crystallized ginger, if using.