Maple Glazed Lentil Gingerbread Cupcake with No-Nut Butter Whip Frosting

Maple Glazed Lentil Gingerbread Cupcake with No-Nut Butter Whip Frosting
Makes 10-12 2-oz. servings

Ingredients

Cupcakes

3 qt. lentil flour
3/4 tbsp. baking soda
3/4 tbsp. ground ginger
3/4 tbsp. ground cinnamon
1 tsp. kosher salt
2 tbsp. ginger; fresh, grated and squeezed to extract juice
3 eggs
3/4 cup brown sugar
1 1/2 tbsp. vanilla extract
4 cups agave nectar
3/4 cup molasses
3 cups water, warm

Frosting

1/2 cup butter, softened
18 oz. no-nut butter
1 tbsp. vanilla
1/2 cup cream or evaporated milk

Maple Glaze

1 cup maple syrup
1 tbsp. water, hot

Instructions

Cupcakes

Heat oven to 350 degrees. Grease mini cupcake pan with spray release oil. Sift flour, baking soda, ground ginger, cinnamon, salt.

Separate egg yolks from whites. Whip whites to medium peaks and set aside. In mixing bowl add sugar, agave, vanilla, molasses, and egg yolks. Cream well. Add 1 1/2 cups water. Gradually add the dry ingredient mixture and the rest of water a little of each at a time until batter forms. After batter forms, fold in egg whites.

Scoop into well-oiled mini cupcake pan. Bake 15 minutes or until toothpick comes out of center of cake clean (140 degrees if temperature is taken).

Frosting

Whip no-nut butter on medium and slowly add soft butter until combined. Add vanilla. Whip. Add cream very slowly until whipped to smooth and fluffy consistency.

Mix maple syrup with water and brush onto cool cupcake for shine and shelf stability. Frost cupcakes before serving.

Nutrients

Based on one 2-oz. serving

 Recipe Courtesy of Chef LJ Klink