Dessert: Gingerbread Cupcakes

3 Feb

My friend John Miller shared his mom’s recipe with me…these cupcakes are SO good and super easy!

IMG_2838

IMG_2821IMG_2815IMG_2816IMG_2822

IMG_2819IMG_2824 IMG_2825  IMG_2829

Ingredients:
1 3/4 cups all purpose gluten free flour (Bob’s Red Mill works great)
1 tsp baking soda
2 tsp cinnamon
2 tsp ginger
1/4 tsp cloves
1/4 tsp ground nutmeg
1/4 tsp salt
1/2 cup smart balance light/coconut oil/coconut spread (I used coconut spread), softened
1/2 cup packed brown sugar
1/2 cup molasses
1 large egg
1/2 cup water

Recipe:
1. Mix flour, baking soda, spices and salt with a fork in a bowl.
2. In a different, large bowl, mix butter (or butter substitute), brown sugar, molasses, and egg.
3. Add dry ingredients to the large bowl and mix until well incorporated.
4. Mix in the water thoroughly.
5. Spoon into the cupcake cups, about 3/4 full.
6. Bake about 20 minutes or until a toothpick can come out clean from the center of a cup. 7. Serve with frosting or as a cake a la mode (I paired one with Trader Joe’s vanilla soy ice cream).
8. Voila!

P.S. I made most of my batter into a bread by pouring into a bread pan, and it turned out like a loaf cake. You can choose whatever mold you wish and they will turn out great!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: