Gingerbread Cupcakes
By: Andie Mitchell
Published: Wednesday, December 2, 2009 - 11:16pm

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.

About


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