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Gingerbread Mini Cakes

 


This is a slimmed-down version of gingerbread cake, suitable for cupcakes or mini-loaves.

Ingredients:

  • 1/2 cup unsalted butter softened to room temperature
  • 1/2 cup brown sugar firmly packed
  • 1 egg beaten
  • 1/2 cup sour cream
  • 1/2 cup molasses
  • 1 teaspoon pure vanilla extract
  • 1-1/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • powdered sugar optional

Pre-heat oven to 350° F. Prepare a mini bundt cake pan with cooking spray or use a cupcake pan with cupcake liners.

In a large mixing bowl cream butter and sugar together on medium speed with a hand mixer.

Mix in one at a time - egg, sour cream, molasses and vanilla extract.

In a separate bowl combine flour, baking powder, salt and spices.

Add dry ingredients to butter and sugar mixture a third at a time. Batter will be thick and creamy.

Fill each of the greased mini bundt cake sections 2/3 full of batter.

Bake for 17 to 20 minutes.

Cool for 5 minutes then remove cakes to a wire cooling rack.

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