50+ Friends Club Cookbook -- Cakes and Frostings -- Gingerbread Cupcakes

50+ Friends Club Cookbook
Cakes and Frostings

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Gingerbread Cupcakes

From the Kitchen of: Pepper
Source: Judy at KC

Cakes
1-3/4	cups	all-purpose flour
1	cup	Quaker oats (quick or old fashioned, uncooked)
1/3	cup	granulated sugar
1	tablespoon	ground ginger
1	teaspoon	baking soda
3/4	teaspoon	ground cinnamon
1/2	teaspoon	salt (optional)
1/2	cup	milk
1/2	cup	light or dark molasses
1/3	cup	vegetable oil
1		egg, lightly beaten

Heat oven to 375°F. Line 12 medium muffin cups with paper baking cups.
In large bowl, combine flour, oats, sugar, ginger, baking soda, cinnamon and salt; mix well.
In medium bowl, combine milk, molasses, oil and egg; mix well.
Add to dry ingredients all at once; mix until well blended.
Fill muffin cups almost full.
Bake 20 to 23 minutes or until wooden pick inserted in center comes out clean. Remove from pan;cool completely on wire rack.

Glaze
1	cup	powdered sugar
3 to 4	teaspoons	lemon juice
1/2	teaspoon	grated lemon peel (optional)

Combine glaze ingredients, adding enough lemon juice for desired consistency; mix until smooth.
Drizzle glaze over cooled cupcakes. Store loosely covered.
12 Cupcakes

Variation:

Decorate cupcakes with powdered sugar stencils instead of glaze. Cut stencil from stiff paper using a cookie cutter to trace shape; place stencil on top of cooled cupcake and sprinkle with powdered sugar. Lift stencil carefully to keep shape from smudging.