Gingerbread Cupcakes
These crackly-topped low-calorie cupcakes will remind you of gingersnap cookies.
Prep Time:
10 mins
Total Time:
25 mins
Servings:
Makes 8 cupcakes
Ingredients
-
1 cup all-purpose flour
-
1/2 teaspoon baking powder
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1/2 teaspoon ground ginger
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1/2 teaspoon ground cinnamon
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1/4 teaspoon baking soda
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Dash salt
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1 slightly beaten egg white
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1/3 cup molasses
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1/3 cup water
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3 tablespoons cooking oil
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Sifted powdered sugar (optional)
Directions
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 F 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. Makes 8 cupcakes (8 servings).
Make ahead tip
Bake and cook cupcakes but do not sprinkle with powdered sugar. Pack in an airtight freezer container; seal, label, and freeze up to 1 month. Thaw 30 minutes at room temperature before sprinkling with powdered sugar and serving.
Nutrition information
Calories 137, Total Fat 5 g, Cholesterol 0 mg, Sodium 82 mg, Carbohydrate 20 g, Fiber 1 g, Protein 2 g.
Percent Daily Values are based on a 2,000 calorie diet
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