Birthday Recipe- Gingerbread

Ginger Bread Cupcake Ingredients:
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)
Directions

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.

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.

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.

About This Recipe

These crackly-topped low-calorie cupcakes will remind you of gingersnap cookies!

Tomorrow is my Birthday! I am Doing this Post today because I am not going to have time to post anything Tomorrow.My All time favorite cupcake flavor is Gingerbread, So since it's my birthday i am going to share the recipe with all of you!

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Bake and serve your cupcakes right in these teacup-shaped silicone molds and delight your tea party guests! Buy Them Here: http://acupcakery.com/

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Omg! Samoa Girl Scout Cookie Cupcake, Cupcake Earrings,Root Beer Cupcake, Cupcake Bracelet, Lemon Cupcake Soap!

Root Beer Float Cupcake Recipe:


* 1 (18 ounce) package yellow cake mix
* 1/3 cup Rootbeer Soda Pop
* 1/3 cup vegetable oil
* 3 large egg whites
* 1 cup sour cream
* 1/4 Tsp Rootbeer Flavor Oil (or you can use one teaspoon rootbeer extract)

1. Set oven to 325 degrees F (set oven rack to middle position).
2. Mix all ingredients in a bowl on low speed until blended (about 30 seconds).
3. Beat at medium speed for 2 minutes more.
4. Pour the batter into a lined muffin pan.
5. Bake for about 17 minutes or until cupcakes test done.

I made a syrup for the cupcake to add more rootbeer flavor, I did this by reducing 1 cup of rootbeer to a little less than a 1/4 cup. I used a skewer to poke some holes in the cooled cupcakes, then I spooned it onto the cupcake, letting it soak in.

Omg Cupcakes!

These Cupcakes Look Yummy! First Picture: Debbie Does cakes.
Second Picture: Sift a Cupcakery.