These taste like gingerbread in bite size cupcakes and would be great on a cookie tray or for a cookie exchange. They were super easy to make, baked in no time, and were eaten up in minutes. Every one who tried them said they were great and came back for seconds. They are from a Land O Lakes Harvest Baking magazine fall 2010
Gingersnap Mini Cupcakes
Yield: "48 Mini Cupcakes"
2/3 cup Molasses -- light
1/2 cup Butter -- softened
1/4 cup Sugar
1/4 cup Brown Sugar -- firmly packed
1 Egg
1 1/2 teaspoon Baking Soda
1 teaspoon Cinnamon -- ground
1 teaspoon Ginger -- ground
1/2 teaspoon Cloves -- ground
2 teaspoon Lemon Zest -- freshly grated
2 1/2 cups Flour, All-purpose
1 cup Sour Cream
powdered sugar
Heat oven to 375°. Combine all ingredients except flour, sour cream and powdered sugar in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Reduce speed too low, add flour and sour cream. Beat until well mixed
Spoon batter evenly into greased mini muffin pan cups, filling cups 3/4 full. Bake for 10-12 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes in pans; remove to a wire cooling rack. Sprinkle with powdered sugar, if desired.
**For standard cupcakes: use full size cupcake pans and bake for 14-18 minutes. Makes 15 standard size cupcakes.
Per Serving: 73 Calories; 3g Fat (38.9% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 67mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.
0 Yorumlar