Gingerbread Cupcakes recipe access

   October 3, 2012 2:55 pm

 

It has come to my attention that the link I put in Tuesday’s post for Gingerbread Cupcakes is asking readers to register, which I didn’t know when I posted it. Sorry about that.
Here’s the recipe, if you want it, and even if you don’t:

GINGERBREAD CUPCAKES
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
Dash salt
1 slightly beaten egg white
1/3 cup molasses
1/3 cup water
3 tablespoons cooking oil
Sifted powdered sugar (optional)
1. Line eight 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; set aside.
2. In a small mixing bowl stir together the egg white, molasses, water, and oil. Stir molasses mixture into flour mixture just until blended. Spoon mixture into prepared muffin cups.
3. Bake in a 350-degree oven for 15 to 20 minutes or until cupcakes spring back when pressed lightly in center. If desired, sprinkle with powdered sugar. Serve warm or cool.
Amount Per Serving: Calories: 137, Protein(gm): 2, Carbohydrate(gm): 20, Fat, total(gm): 5, Dietary Fiber, total(gm): 1, Sodium(mg): 82, Percent Daily Values are based on a 2,000 calorie diet.

 

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