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Ingredients
| all-purpose flour (unsifted): 1 cup |
| baking powder: 1/2 tsp |
| ground ginger: 1/2 tsp |
| ground cinnamon: 1/2 tsp |
| baking soda: 1/2 tsp |
| eggs: 1 |
| molasses: 1/3 cup |
| water: 1/3 cup |
Gingerbread cupcakes
Credit: www.bhg.com
User rating:
-
Prep Time
10 min -
Cook Time
0 min -
Servings
8 serving(s)
Tags
1. 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.
2. 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.
3. 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.