Babycakes CC-22 Instruction Manual - Gingerbread Cupcakes
11
After School Applesauce Cupcakes
Ingredients:
•
1 cup all-purpose flour
•
⅔ cup packed brown sugar
•
1 teaspoon cinnamon
•
½ teaspoon baking soda
•
¼ teaspoon baking powder
•
¼ teaspoon salt
Directions:
1. Stir together flour, brown sugar, cinnamon, baking soda, baking powder and salt.
2. Combine applesauce, oil, water and vinegar. Blend liquid ingredients into flour
mixture.
3. Stir in pecans.
4. Fill each cooking reservoir with about 2 tablespoons of batter.
5. Bake about 5 to 7 minutes or until a toothpick inserted into center comes out clean.
Makes about 16 cupcakes
Tip: To toast pecans, preheat oven to 375
°
F. Spread pecans in a single layer in a baking pan.
Bake 5 to 7 minutes or until golden. Toasting pecans or any nut intensifies the flavor so they
“pop” more when baked into cupcakes, cakes and other baked treats.
Gingerbread Cupcakes
Ingredients:
•
1 cup all-purpose flour
•
1 teaspoon baking powder
•
1 teaspoon ground ginger
•
½ teaspoon baking soda
•
½ teaspoon cinnamon
•
¼ teaspoon ground cloves
•
⅛ teaspoon salt
Directions:
1. Combine flour, baking powder, ginger, baking soda, cinnamon, cloves and salt in a
mixing bowl. Set aside.
2. Combine butter, brown sugar, corn syrup and molasses in small saucepan. Heat
over low heat, stirring occasionally, until melted and sugar has dissolved.
3. Pour melted mixture over flour. Add milk and egg and stir until blended.
4. Fill each cooking reservoir with about 2 tablespoons of batter.
5. Bake about 5 to 7 minutes or until a toothpick inserted into center comes out clean.
Makes about 16 cupcakes
Tip: Gingerbread cupcakes taste great with lemon frosting. See
page 14 for r
ecipe.
•
1 container (4 oz) or ½ cup applesauce
•
2 tablespoons vegetable oil
•
2 tablespoons water
•
1½ teaspoons cider vinegar
•
⅓ cup chopped pecans, toasted
•
¼ cup butter
•
¼ cup brown sugar
•
2 tablespoons light corn syrup
•
2 tablespoons molasses
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⅓ cup milk
•
1 egg, lightly beaten