Gingerbread Donut Cupcakes with Maple Ginger Glaze

For the Cupcakes:

• 1/2 cup whole wheat flour (I used white whole wheat)
• 3/8 tsp. baking powder
• 1/8 tsp. baking soda 
• 1/2 tsp. cinnamon
• 1/4 tsp. ground ginger
• small pinch of allspice 
• small pinch of cloves
• 1/8 tsp. salt
• 1/8 cup each of maple syrup and honey
• 1 egg white
• 1 T unsweetened applesauce 
• 1 T malted butter 

Directions:


Sift dry ingredients together, then whisk in wet.  Pour into muffin cups and bake for about 16 minutes, or until a toothpick inserted in the center comes out mostly clean.  Let cool.






For the Glaze:

• 2 T melted butter
• 1 T rice milk
• 3 T maple syrup 
• 1 tsp. cornstarch
• scant 1/8 tsp. grated ginger 

Directions:


Whisk together all ingredients in a small bowl and drizzle, pour, or slather over cooled cupcakes.




Warning: This recipe only make 5 cupcakes.



enjoy!