Gingerbread cupcakes

16 Servings

Ingredients

Quantity Ingredient
2 cups All-purpose flour
1 teaspoon Baking powder
1 teaspoon Ground ginger
1 teaspoon Ground cinnamon
½ teaspoon Baking soda
2 eaches Egg whies; slightly beaten
⅔ cup Molasses
⅔ cup Water
6 tablespoons Cooking oil
Sifted powdered sugar; optional

Directions

Line 16 2½ inch muffin cups with paper bake cups; set aside. In a medium mixing bowl, stir together flour, baking powder, ginger, cinnamon, soda, and salt.

In a small mixing bowl, stir together the egg white, molasses, water, and oil. Stir molasses mixture into flour mixture just till blended.

Spoon into prepared muffin cups.

Bake in a 350* oven for 15-20 minutes or till cupcakes spring back when pressed lightly in center. If desired, sprinkle with powdered sugar. Serve warm or cool.

Related recipes