Ingredienti per 24 mini cupcakes
1/2 cup sugar
1/3 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
- Preparazione → 30 min
- Cottura → 12 min
1 Preheat oven to 350°F. Coat 2 12-cup mini-muffin pans with cooking spray.
2 To make Cupcakes: Combine sugar, molasses, and margarine in saucepan. Heat over medium-low heat 3 to 4 minutes, or until margarine is melted and mixture is smooth. Remove from heat, and cool 15 minutes.
3 Whisk together buttermilk and egg in bowl. Whisk in molasses mixture.
4 Whisk together flour, cinnamon, ginger, cocoa, baking soda, and salt in separate bowl. Whisk buttermilk mixture into flour mixture.
5 Fill muffin cups to within 1/8 inch of rims. Bake 12 minutes, or until Cupcakes are puffed and set. Cool in pan 10 minutes, then turn out onto wire rack.
6 To make Topping: whip cream cheese, honey, and orange zest with fork in bowl until smooth. Dollop 1 tsp. Topping mixture onto Cupcakes, and sprinkle with crystallized ginger, if using.