Nutrition Facts
Gingerbread cupcakes with date caramel
Amount Per Serving
Calories 210
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 29mg10%
Sodium 69mg3%
Potassium 257mg7%
Carbohydrates 33g11%
Fiber 4g17%
Sugar 19g21%
Protein 6g12%
Vitamin A 60IU1%
Vitamin C 1mg1%
Calcium 75mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Gingerbread cupcakes with date caramel
These healthy sweet treats are iced with a sticky date topping.
Servings: 6
Calories: 210kcal
Equipment
- Muffin tin
- Medium bowl
- Jug
- hand blender/food processor/standing blender
Ingredients
- 90 g wholemeal plain flour
- 30 g soft dark brown sugar or coconut sugar
- 25 g ground almonds
- ½ tsp baking powder
- ¼ tsp bicarbonate of soda
- ½ tsp ground cinnamon
- 1 tsp ground ginger
- ⅛ tsp ground clove
- ⅛ tsp ground nutmeg
- pinch of salt
- 90 g 0% fat Greek yoghurt
- 45 ml water
- 1 egg
- 1½ tbsp melted coconut oil
- 2 tbsp crystallised ginger chunks to decorate
For the date caramel:
- 100 g pitted dates
- 60 ml milk or non-diary milk
- 1 tsp vanilla extract
- pinch of salt
Method
- Preheat the oven to 200°C/180°C fan and line a standard muffin tin with six muffin cases.
- Mix together the flour, sugar, ground almonds, baking powder, bicarbonate of soda, spices and salt in a medium bowl.
- In a separate bowl or jug, combine the yoghurt, water, egg and coconut oil.
- Pour the wet mixture into the dry mixture and stir together until just combined. Divide the mixture between the prepared muffin cases.
- Bake for 20–25 minutes until lightly browned on top and a toothpick inserted into the centre of a cupcake comes out clean. Set aside to cool.
- Meanwhile, make the caramel. Place the dates into a small jug and cover with boiling water. Set aside for 15 minutes to soak.
- Drain the dates and return to the jug, then add the milk, vanilla and salt. Blend until smooth with a hand blender, or in a food processor or free-standing blender.
- Once you’re ready to serve the cupcakes, frost them with the date caramel and sprinkle on some of the crystallised ginger chunks for decoration.
Nutrition
Calories: 210kcal | Carbohydrates: 33g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 69mg | Potassium: 257mg | Fiber: 4g | Sugar: 19g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg