Gingerbread Cupcakes

GINGERBREAD CUPCAKES

Makes 21 cupcakes

1 cupcake = 3 PointsPlus™

2/3 cup Splenda granulated
1/2 cup canola oil
1/2 cup fat-free egg substitute
1 cup unsweetened applesauce
1 cup molasses
1 1/2 cups all-purpose flour
1 cup whole wheat flour
2 1/2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground allspice
1/2 tsp salt
1 1/3 cups reduced-fat whipped topping (optional)

Preheat oven to 350 degrees.

In a large bowl, beat the Splenda, oil and egg substitute until well blended. Add applesauce and molasses; mix well.

In a small bowl, combine the flours, baking soda, ginger, cinnamon, allspice and salt; gradually beat into applesauce mixture until blended.

Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees for @20 minutes or until a toothpick inserted near the center comes out clean. Let cool for 10 minutes before removing from pans to wire racks to cool completely.

Optional: just before serving, top each cupcake with 1 TBSP whipped topping.

PS – Thinking I should change the name of these to Molasses Cupcakes!

Enjoy!

Now for the 'legal mumbo-jumbo' to keep me out of court! *The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark.*

Later!

Loving Life(time)!
Jan