|1 ½||cups unbleached flour|
|1||teaspoon baking powder|
|1/2||teaspoon baking soda|
|2||teaspoons ground ginger|
|1||teaspoon ground cinnamon|
|1/2||teaspoon ground cloves|
|1/2||cup Stevia In The Raw® Bakers Bag|
|1/3||cup canola oil|
|3/4||cup unsweetened applesauce|
|1/2||cup unsulfured molasses|
|1/2||cup preserved ginger, finely chopped|
|Vanilla Cream Cheese Frosting (see recipe below)|
|Sprinkles and silver dragees, optional, for decoration|
Preheat oven to 350° F. Drop paper liners into muffin tin with 12 cups.
In small bowl, whisk together flour, baking powder and soda, ground ginger, cinnamon, cloves, and salt.
In larger bowl, beat eggs, then whisk in Stevia In The Raw® until almost dissolved, 1 minute. Whisk in oil until mixture resembles creamy salad dressing. Add applesauce and molasses and whisk to combine. Mix in chopped ginger. Add dry ingredients and mix until batter is combined. Spoon batter into muffin tin, filling liners almost to top.
Bake for 20 minutes, until toothpick inserted into center comes out clean. Cool cupcakes in the tin for 2 minutes. Unmold and cool cupcakes completely on wire rack. Cupcakes can be stored in airtight container for 24 hours, or wrapped individually in plastic wrap and frozen for up to 1 month.
Spread tops of cooled cupcakes with Vanilla Cream Cheese Frosting. If desired, add sprinkles or silver dragees for decoration. Serve immediately, or refrigerate for up to 8 hours. Let refrigerated cupcakes stand at room temperature for 20 minutes before serving.
Per Serving (1 frosted cupcake): 240 calories, 12 g fat (3 g saturated fat), 29 g carbohydrate, 4 g protein, <1 g dietary fiber, 220 mg sodium.
by Maria Baez Salcedo
sounds delicious but you forgot to include the recipe for the vanilla cream cheese frosting. It does say recipe below could you please add. Thank you, Maria