GINGERSNAP MINI CUPCAKES 77

INGREDIENTS

Preparation time: 25 min Baking time: 10 min

Yield: 4 dozen mini cupcakes

2/3		cup light molasses
1/2		cup LAND O LAKES® Butter, softened
1/4		cup sugar
1/4		cup firmly packed brown sugar
1		egg
1 1/2		teaspoons baking soda
1		teaspoon ground cinnamon
1		teaspoon ground ginger
1/2		teaspoon ground cloves
2		teaspoons freshly grated lemon peel
2 1/2		cups all-purpose flour
1		cup LAND O LAKES® Sour Cream
		Powdered sugar, if desired

INSTRUCTIONS

1. Heat oven to 375°F. Combine all ingredients except flour, sour cream and powdered sugar in large bowl.

2. Beat at medium speed, scraping bowl often, until well mixed. Add flour and sour cream; continue beating until well mixed.

3. Spoon batter into greased mini muffin pans, filling cups 3/4 full. Bake for 10 to 12 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes; remove from pans. Sprinkle with powdered sugar, if desired.

Recipe Tip
For standard size cupcakes, use 12-cup muffin pans. Bake for 14 to 18 minutes. Makes 2 1/2 dozen.

Recipe Tip:
Mini baked cupcakes can also be dipped in sugar, while warm, or drizzled with melted white baking chips.

Nutrition Facts (3 mini cupcakes): Calories: 220, Fat: 9g, Cholesterol: 35mg, Sodium: 180mg, Carbohydrates: 32g, Dietary Fiber: <1g,>

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