Can you please share the recipe for those cupcakes? :) They look fantastic.
It's actually not a cupcake recipe, it's just a gingerbread recipe, and is supposed to yield 2 mini-loaves. However, I've found that the recipe makes a perfect dozen cupcakes :D
This recipe comes from the Happy Herbivore Cookbook by Lindsay Nixon.
2c whole-wheat pastry flour
3/4 c brown sugar (I use dark brown)
3/4 c canned pure pumpkin
2 tbsp crystallized ginger, finely chopped (optional -- I've had it with and without, and don't miss it without, but it is very good with)
1. Preheat oven to 350 degrees.
2. Whisk flour, baking powder, baking soda, spices, and salt together in a large bowl, set aside.
3. In a medium bowl, combine brown sugar, pumpkin, and molasses.
4. Pour wet mixture into dry mixture and add 1/2 cup water.
5. Stroke about 10 times, add chopped ginger and 1/4 cup water, then stir until incorporated. Be careful not to overmix. (I always just keep stirring until everything looks blended)
6. Transfer batter to mini-loaf pans (or cupcake tins, or whatever you wish! I always make sure to spray with canola oil first, especially if you're not using cupcake papers). Bake for 40-45 minutes (this cooking time WILL BE SHORTER with cupcakes -- around 25-30 mins) or until a toothpick inserted in the center comes out clean and the loaves have peaked.
Nutritional Information (for whole recipe / per cupcake [assuming you made 12]):
Calories from fat: 8 / .66
Total Carbs: 62.4g / 5.2g
Dietary Fiber: 5.6g / .466g
Combine all and whip together in a blender with a whipping blade or with your electric beaters -- this won't get whipped enough if you only stir by hand!
Even with the icing the cupcakes don't exceed 35 calories. They're moist and delicious and I've made them many times! Enjoy!
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