I'm a savory gal, but sometimes I like a wee treat and I do like to bake. Most cakes are loaded with way more sugar than I can handle and the culprit is often the icing, so I came up with a mini cupcake recipe with reduced sugar content and one of the most mellow but pleasing toppings that I have enjoyed on a baked good. Cream cheese with a few dashes of molasses and powdered sugar really take the cake to the next level without overpowering the taste buds or spiking blood sugar to near lethal levels.
My husband and best friend Basil were most pleased with the result and I indulged in a few of these cute bites myself.
Notes: Eggs are easier to beat if left to sit for a while so they reach room temperature. You can choose to line your muffin tray with parchment liners though they will come out just as well if you grease your non-stick pan. I prefer them that way to avoid the paper mess that results in more crumbs than I care for. Another tip if you want a fancier presentation is to pipe the icing onto the tops of the cakes. I don't have a "proper" piping bag, but a cheap, disposable and less messy solution is to cut a small hole in a corner of a ziploc bag, scoop in the icing, and there you go.
|Mini Vanilla Cupcakes with Cream Cheese Molasses Icing|
|Recipe by Lisa Turner|
Published on April 23, 2013
Moist, cakey and not-too-sweet vanilla cupcakes with a delicious cream cheese and molasses icing
More cakes you may wish to try from Lisa's Kitchen:
Guinness Gingerbread Cake
Gluten-Free Honey, Lemon & Poppy Seed Cake
Ricotta Cheesecake with Mixed Berries and Balsamic Vinegar
Blueberry Ricotta Cheesecake
On the top of the reading stack: Everyday Raw Express: Recipes in 30 Minutes or Less by Matthew Kenney
Audio Accompaniment: Robert Rich