Zutaten für Diabetic Gingerbread Cupcakes
- White Flour
- Whole Wheat Flour
- Ground Ginger
- White Pepper
- Clove
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- Unsweetened Applesauce
- 1 cup brown sugar substitute (e.g., erythritol or stevia), to taste
- ½ cup buttermilk
- 2 tablespoons molasses
- 2 tablespoons water
- Eggs
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Zubereitung von Diabetic Gingerbread Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
- In a large bowl, whisk together the almond flour, whole wheat flour, baking soda, ginger, cinnamon, cloves, and salt.
- In a medium bowl, whisk together the unsweetened applesauce, brown sugar substitute (e.g., erythritol or stevia), buttermilk, molasses, water, and egg substitute until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Fill each muffin cup about ¾ full.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- Serve warm or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
33g
Fat
1g
Carbs
7g
