Sunday, December 2, 2012

STAR Gingerbread Cupcakes

STAR Gingerbread Cupcakes
Gingerbread is such a festive flavor that is perfect for the Holidays. We have adapted a recipe using STAR Olive Oil instead of butter. Click Here to see our conversion chart for Olive Oil and butter.


1/4 cup STAR Extra Light Olive Oil
1/2 cup sugar
1/2 cup unsulfured molasses
1 egg
1 egg yolk
1 1/4 cups all-purpose flour
2 tablespoon Dutch process cocoa powder
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 teaspoon baking soda

1/2 cup hot milk

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1. Preheat the oven to 350º F and
line a 12-cup muffin tin with paper liners.
2. Mix
STAR Extra Light Olive Oil with the white sugar. Add the molasses and the egg and egg yolk.
3. Sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt. 

4. Dissolve the baking soda in the hot milk. 
5. Add the flour mixture to the creamed mixture and stir until just combined. 
6. Stir in the hot milk mixture. 
7. Pour the batter evenly into the prepared tin.
8. Bake at 350º F for 20 minutes or until slightly springy to the touch. Allow to cool a few minutes in the pan and remove to a rack to cool.

Frost with your favorite frosting and decorate.


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