Gingerbread Cupcakes with Lemon Cream Cheese Frosting
INGREDIENTS:
2 c All-purpose flour
1 ts Baking powder
1 ts Ground ginger
1 ts Ground cinnamon
1/2 ts Baking soda
2 Egg whites, slightly beaten
2/3 c Molasses
2/3 c Water
6 tb Cooking oil
Sifted powdered sugar,
-optional
2 c All-purpose flour
1 ts Baking powder
1 ts Ground ginger
1 ts Ground cinnamon
1/2 ts Baking soda
2 Egg whites, slightly beaten
2/3 c Molasses
2/3 c Water
6 tb Cooking oil
Sifted powdered sugar,
-optional
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.
NOTES : No Cholesterol The crackly tops and flavor of these cupcakes will remind you of gingersnap cookies.
NOTES : No Cholesterol The crackly tops and flavor of these cupcakes will remind you of gingersnap cookies.