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Gingerbread Cupcakes

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Serves 6 | Prep Time | Cook Time

Why I Love This Recipe

The Friday before Christmas should be spent gathering last minute presents, planning a dinner menu, or relaxing knowing you’re ready for the Holiday. It shouldn’t be spent spending every part of the day panicking over gifts that didn’t get done (or bought) and instead of remedying the situation, baking cupcakes. Stress levels should have been high today, but the combination of no work and lots of rain made it a lazy, slow day until the evening when the feeling finally hits that you have nothing done. Again, not the best idea to spend valuable gift time baking random cupcakes (and then running to the very crowded store to pick obscure ingredients for said cupcakes).

Ingredients You'll Need

1 cup ‘all purpose’ flour
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 beaten egg white
1/3 cup water
1/3 cup light molasses
3 tablespoons vegetable oil


Pre-heat the oven to 350°F. Prepare a 6 cup cupcake/muffin pan with liners.

In a mixing bowl, combine the dry ingredients and gently stir until fully combined.

In a separate bowl, stir the wet ingredients until combined.

Add the wet mixture to the dry mixture and stir together until just blended, do not over mix.

Scoop batter into cups and bake for 16-17 minutes.

When baked, remove from pan and let cool on wire rack.

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