 
| | Gingerbread Cupcakes 2 cups of all-purpose flour
1 teaspoon of baking powder
1 teaspoon of ground ginger
1 teaspoon of ground cinnamon
1/2 teaspoon of baking soda
2 egg whites, slightly beaten
2/3 cup of molasses
2/3 cup of water
6 tablespoons of cooking oil
Sifted powdered sugar
|
|
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. 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 350ºF. 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. |
