September 03, 2012

Father's Day Low-Cholesterol Pistachio and Ginger Cupcakes

We all worry about our dad's heart health so what better way to treat him on Father's Day then with some low-fat ginger and pistachio cupcakes! My dad loves ginger and I think it must be a bit of a dad thing; my friends all agreed on the flavour choice noting their dad's were a fan of the spice too. I iced these gingerbread cakes with some sticky creamy icing, made with Pashmak pistachio fairy floss. To decorate, I adorned with some star-shaped freckles.

Father's Day Low-Cholestrol Pistachio and Ginger Cupcakes


  • 1 packet of low-fat vanilla cake mix (I used an organic gluten-free mix)
  • 1 teaspoon of ground ginger
  • 1 teaspoon of cinnamon
  • 1/2 cup of water
  • 2 organic eggs
  • 2 tablespoons of ginger syrup or ginger cordial
  • 1 packet of low-fat cream cheese
  • 1/2 cup of icing sugar
  • 1 packet of pistachio fairy floss (if you can't find this from the deli/sweets store use an additional cup of icing sugar and pistachio flavouring with a drop of green food colouring). 
  1. Mix cake ingredients in an electric mixer on high speed for 4 minutes.
  2. Fill 12 cupcake tin holes with the mixture.
  3. Bake for 20 - 25 minutes until risen and golden.
  4. To make the icing, mix cream cheese, sugar and fairy floss/or flavouring on high speed until fluffy and combined.
  5. When the cakes are cooled, ice each cupcake and decorate as you wish. Some chopped pistachios would also work well!

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