Gingersnap Mini Cupcakes

                       
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 that came out this 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 to 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 wire cooling rack.  Sprinkle with powdered sugar, if desired.

**For standard cupcakes, use 12 cup pans and bake for 14-18 minutes.  Makes 15 standard muffins.
  
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.

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