Gingerbread Cupcakes Recipe

Ingredients

 2 cups of all-purpose flour.
 1 teaspoon of baking powder.
 1 teaspoon of ground ginger.
 1 teaspoon of ground cinnamon.
 ½ teaspoon of baking soda.
 ½ teaspoon of salt.
 2 medium egg whites, slightly beaten.
 2/3 cup of molasses.
 2/3 cup of water.
 6 tablespoons of cooking oil.
 Sifted powdered sugar (optional).

Directions

1

Line sixteen 2-½ inch muffin cups with paper bake cups; set aside.

2

In a mixing bowl, stir together the flour, baking powder, ginger, cinnamon, soda and salt.

3

In another mixing bowl, stir together the egg white, molasses, water and cooking oil.

4

Stir the molasses mixture into the flour mixture until just blended.

5

Spoon into the prepared muffin cups.

6

Bake in a 350°F (180°C) oven for 15-20 minutes or until the cupcakes spring back when pressed lightly in the center.

7

Optionally, sprinkle with powdered sugar.

8

Serve warm or cool.

Ingredients

 2 cups of all-purpose flour.
 1 teaspoon of baking powder.
 1 teaspoon of ground ginger.
 1 teaspoon of ground cinnamon.
 ½ teaspoon of baking soda.
 ½ teaspoon of salt.
 2 medium egg whites, slightly beaten.
 2/3 cup of molasses.
 2/3 cup of water.
 6 tablespoons of cooking oil.
 Sifted powdered sugar (optional).

Directions

1

Line sixteen 2-½ inch muffin cups with paper bake cups; set aside.

2

In a mixing bowl, stir together the flour, baking powder, ginger, cinnamon, soda and salt.

3

In another mixing bowl, stir together the egg white, molasses, water and cooking oil.

4

Stir the molasses mixture into the flour mixture until just blended.

5

Spoon into the prepared muffin cups.

6

Bake in a 350°F (180°C) oven for 15-20 minutes or until the cupcakes spring back when pressed lightly in the center.

7

Optionally, sprinkle with powdered sugar.

8

Serve warm or cool.

Gingerbread Cupcakes Recipe