Now that Christmas Holidays are over Maple Ginger Cupcakes provide a delicious dessert option.  They are moist cupcakes loaded with maple syrup and a hint of ginger.  

The first thing I did was to finely chop some crystallized ginger and set it aside.

Then I dumped some margarine and lightly packed brown sugar into a large mixing bowl.

Using an electric hand mixer I beat them together until they were light and fluffy.

Then I added some pure maple syrup and a bit of fancy molasses to the bowl.

I used the electric hand mixer again to beat the mixture until it was light and fluffy.

Next I added in 2 eggs.

I beat the eggs into the batter until the mixture was again light and fluffy.

Now I dumped in some Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, meringue powder, ground cinnamon, ground cloves, ground nutmeg, ginger and salt.

I used a large wooden spoon to stir the dry ingredients into the wet batter in the bowl.

After the ingredients were blended I mixed baking soda into some boiling water and then poured the water into the batter.  I stirred quickly.

Next I dumped in half of the prepared crystallized ginger that I had set aside.

I stirred in the ginger before scooping the batter into paper lined muffin tins.  I filled the tins about 3/4 full.

Then I put the muffin tins into a 350F oven for 20-25 minutes or until a toothpick inserted in center of the cupcakes came out clean.

After allowing them to cool a few minutes in the pan I flipped them onto their sides to finish cooling.

Once completely cooled I frosted them with Betty Crocker White Frosting to which I had added some chopped crystallized ginger.

If desired you could garnsih them with crystallized ginger pieces as well.

Maple Ginger Cupcakes are a moist, flavourful treat that will be devoured quickly by any foodies in your home.

Yield: 20

Maple Ginger Cupcakes - Gluten Free

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Now that Christmas Holidays are over Maple Ginger Cupcakes provide a delicious dessert option.  They are moist cupcakes loaded with maple syrup and a hint of ginger.  

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 1 cup margarine
• 1 cup lightly packed golden brown sugar
• 1/2 cup maple syrup
• 1/4 cup fancy molasses
• 2 eggs, large
• 2 1/4 cups Bob's Red Mill 1 to 1 Gluten Free Baking Flour
• 1 tbsp meringue powder
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1/2 tsp ginger
• 1/2 tsp salt
• 1/2 cup boiling water
• 1/2 tsp baking soda
• 4 tbsp finely chopped crystallized ginger (divided)
• 16 oz. Betty Crocker White Frosting

Instructions

1. Preheat oven to 350F and line muffin tins with baking cups.
2. Beat the margarine and brown sugar together with an electric hand mixer until light and fluffy.
3. Beat in the maple syrup and fancy molasses.
4. Add the eggs. Beat again.
5. Measure in the Bob's Red Mill 1 to 1 Gluten Free Baking Flour, meringue powder, ground cinnamon, ground cloves, ground nutmeg, ginger and salt. Stir ingredients until well blended.
6. Stir the boiling water and baking soda together and then quickly add them to the batter in the mixing bowl.
7. Stir in 2 tablespoons of the finely chopped crystallized ginger.
8. Scoop the batter into the prepared muffin tins.
9. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
10. After removing from the oven cool the cupcakes in the muffin tins for a few minutes before flipping them on their sides to cool completely.
11. Mix the remaining 2 tablespoons of finely chopped crystallized ginger into the Betty Crocker White Frosting.
12. Frost the cupcakes and garnish with cyrstallized ginger if desired.
13. Serve and enjoy!

Nutrition Information:

Yield:

20

Serving Size:

1
Amount Per Serving: Calories: 279 Total Fat: 14g Saturated Fat: 3g Trans Fat: 2g Unsaturated Fat: 10g Cholesterol: 19mg Sodium: 145mg Carbohydrates: 39g Net Carbohydrates: 0g Fiber: 0g Sugar: 32g Sugar Alcohols: 0g Protein: 2g