Gingerbread cakes with fruit and molasses cream
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | All-purpose flour |
| ¾ | teaspoon | Ground ginger |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ½ | cup | Molasses |
| ¼ | cup | Water |
| 3 | tablespoons | Margarine, melted |
| 1 | Egg | |
| Vegetable cooking spray | ||
| 2 | cups | Sliced peeled peaches |
| 1 | cup | Blueberries or blackberries |
| ½ | cup | Frozen reduced-calorie whipped topping, thawed |
| 1 | tablespoon | Molasses |
Directions
Combine the first 4 ingredients in a bowl, and stir well. Add the molasses, water, melted margarine, and egg, and beat at medium speed of a mixer for 2 minutes. Divide batter evenly among 6 muffin cups coated with cooking spray.
Bake at 350 degrees for 20 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan, and let cool completely.
Combine peaches and berries, and toss well. Combine whipped topping and molasses; stir well. Split cupcakes in half, and top each cupcake with ½ cup fruit mixture and 4 teaspoons whipped topping mixture. Yield 6 servings.
Per serving: 310 Calories; 13g Fat (37% calories from fat); 4g Protein; 46g Carbohydrate; 52mg Cholesterol; 378mg Sodium NOTES : Gingerbread is simple to prepare and was eaten as a treat by African-Americans in the antebellum South. Here it teams up with berries and peaches, traditional summer fruits, and a dollop of molasses-flavored whipped topping.
Recipe by: Cooking Light, Jul/Aug 1995, page 112 Posted to MC-Recipe Digest V1 #582 by Terry Pogue <tpogue@...> on Apr 20, 1997