GINGERBREAD CUPCAKES

 

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Ingredients

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • Dash salt
  • 1 slightly beaten egg white
  • 1/3 cup molasses
  • 1/3 cup water
  • 3 tablespoons cooking oil
  • Sifted powdered sugar (optional)

Directions

  • Line eight 2-1/2-inch muffin cups with paper bake cups; set aside. In a medium mixing bowl stir together flour, baking powder, ginger, cinnamon, soda, and salt; set aside.
  • In a small mixing bowl stir together the egg white, molasses, water, and oil. Stir molasses mixture into flour mixture just until blended. Spoon mixture into prepared muffin cups.
  • Bake in a 350 degree F oven for 15 to 20 minutes or until cupcakes spring back when pressed lightly in center. If desired, sprinkle with powdered sugar. Serve warm or cool. Makes 8 cupcakes (8 servings).
  • Make ahead tip: Bake and cook cupcakes but do not sprinkle with powdered sugar. Pack in an airtight freezer container; seal, label, and freeze up to 1 month. Thaw 30 minutes at room temperature before sprinkling with powdered sugar and serving.Prep: 10 minutes
  • Bake: 15 minutes

Notes

Source: Better Homes & Gardens

Categories: Cupcakes  Dessert 
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