Gingerbread Cupcakes Recipe
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
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.
In a small mixing bowl stir together the egg white, molasses, water, and oil.
Stir molasses mixture into flour mixture just till blended.
Spoon mixture into prepared muffin cups.
Bake in a 350° oven for 15 to 20 minutes or till cupcakes spring back when pressed lightly in center.
If desired, sprinkle with powdered sugar.
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 mixture into prepared muffin cups.
Bake in a 350° oven for 15 to 20 minutes or till cupcakes spring back when pressed lightly in center.
If desired, sprinkle with powdered sugar.
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