Gingerbread Cupcakes
The combination of ground, fresh and crystallized ginger gives these delicious cupcakes a multi-layered flavor that lovers of ginger will find irresistible.
| Servings | Prep Time | Cook Time |
| 12cupcakes | 15minutes | 20minutes |
| Servings | Prep Time |
| 12cupcakes | 15minutes |
| Cook Time |
| 20minutes |
Ingredients
- 1 1/3 cups all-purpose flour
- 1 tbsp ground ginger
- 1 tsp mustard powder
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- pinch ground cloves
- 1/2 cup dark brown sugar
- 1/4 cup molasses
- 2 tbsp vegetable oil
- 2 egg whites
- 1/2 cup buttermilk
- 1 piece fresh gingerroot (2-inch)
- 1/2 cup confectioners' sugar
- 2 tbsp crystallized ginger chopped
Servings: cupcakes
Units:
|
Ingredients
Servings: cupcakes
Units:
|
Instructions
- Line a 12-cup muffin pan with paper liners. Preheat oven to 350°F. Sift flour, ginger, mustard, baking soda, cinnamon, and cloves into a bowl.
- Place sugar, molasses, and oil in a large bowl and beat until well combined. Beat in egg whites one at a time until light and well blended. Fold the flour mixture and buttermilk into the sugar mixture alternately, beginning and ending with the flour mixture. Spoon into lined cups. Bake 20 minutes or until a skewer inserted in the center of a cake comes out clean. Place pan on a wire rack and let cupcakes cool completely.
- Peel the fresh ginger and grate finely. Squeeze to extract the juice and measure 2 teaspoons. Combine icing sugar and ginger juice in a bowl to make a glaze. Add a little water if necessary. Spread glaze over the tops of the cupcakes and sprinkle with crystallized ginger.
