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:

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

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

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

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

Spoon into the prepared muffin cups.

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

Optionally, sprinkle with powdered sugar.

Serve warm or cool.

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