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.