Gingerbread Cupcakes

Photo: flickr user Rachel from Cupcakes Take the Cake

About

The crackly tops and flavor of these cupcakes will remind you of gingersnap cookies.

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Yield:

16.0 servings

Added:

December 2, 2009

Creator:

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Ingredients

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

2 egg whites slightly beaten

2/3 cup molasses

2/3 cup water

6 tablespoons cooking oil

sifted powdered sugar optional

Preparation

1

Line 16 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.

2

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

3

Spoon into prepared muffin cups.

4

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.

5

Serve warm or cool.

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