Gingerbread Cupcakes with Spiced Fruit Compote

Any combination of chopped dried fruit works well in this recipe. The spiced fruit compote also makes a tasty topping for oatmeal or yogurt.

Total Time: 32 minutes

Ingredients: 21 Count

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Prep: 10 Minutes

Cook: 22 Minutes

To make the cupcakes: Preheat the oven to 350Â°F. Coat a 12-cup muffin tin (each cup should hold at least 2 ounces) with cooking spray.
Whisk together the flours, baking soda, ground ginger, cinnamon, and salt in a medium bowl.
Combine the molasses, sugar, applesauce, butter, egg, and fresh ginger in a large bowl. Beat with an electric mixer on medium speed until well combined. Add the flour mixture and mix at medium speed until smooth. Stir in the hot water, mixing until the batter is smooth.
Fill the muffin cups about two-thirds full with the batter. Bake for 20 minutes, or until the top springs back when lightly touched and a toothpick inserted in the center of a muffin comes out clean.
Meanwhile, to make the spiced fruit compote: Combine the apples, apricots, raisins, cranberries, apple juice, cinnamon, pepper, and allspice in a medium saucepan. Cover and simmer over medium-low heat for 10 minutes, or until the fruit is soft. Uncover and simmer for 12 minutes, or until the juice thickens slightly.
Cut each cupcake into quarters and place on a small plate or in a small bowl. Top each with about 2 1/2 tablespoons of compote.

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