Gingerbread Cupcakes Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
2 cup: All-purpose flour,
1 tsp: Baking powder,
1 tsp: Ground ginger,
1 tsp: Ground cinnamon,
1/2 tsp: Baking soda,
2 each: Egg whies, slightly beaten
2/3 cup: Molasses,
2/3 cup: Water,
6 tbsp: Cooking oil,
Sifted powdered sugar, optional
Directions:
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 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.
Source from luhu.jp
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.
Source from luhu.jp