Mini gingerbread cupcakes

• Vegetarian

• Produce

  • 1/2 tsp Ginger

• Refrigerated

  • 1/2 cup Almond milk
  • 1 Egg

• Canned Goods

  • 1/2 cup Applesauce, unsweetened

• Condiments

  • 1/4 cup Molasses

• Baking & Spices

  • 1/2 tsp All-spice
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 cup Brown sugar
  • 1 tsp Cinnamon
  • 1 1/2 cups Flour, white
  • 1 tsp Vanilla extract

• Snacks

  • 1/4 cup Ginger snap cookies

Found on drizzlemeskinny.com

Description

Ingredients

• ½ cup unsweetened applesauce
• ¼ cup brown sugar
• ¼ cup crushed ginger snap cookies
• 1 egg
• ½ cup almond milk, at room temperature
• ¼ cup molasses
• 1t vanilla extract
• 1.5 cups white flour
• 1t baking powder
• ½t baking soda
• 1t cinnamon
• ½t ginger
• ½t all spice

Directions

• Preheat oven to 350F
• Using a electric mixer beat together applesauce, sugar and crushed cookies.
• Add egg, milk, molasses and vanilla and continue beating for 2 minutes.
• In separate bowl mix dry ingredients together then add to wet. Mix well..
• Fill a paper lined mini muffin tin ¾ way full, I find it best to give the paper cups a little spray to prevent cupcakes from sticking. Bake for approx. 15-17 minutes.
• Yields 36 mini cupcakes. Top with some Betty crocker vanilla icing. 1 cupcake is 2 smart points or 1 points plus , not incl icing, add another point for icing
• Nutritional info per cupcake.. Calories 43...Fat 0.4g...Sat fat 0.1g...Carbs 9.2g... Fiber 0.7g...Sugars 3.9g..Protein 0.8g