Ingredients

• 1  cup all-purpose flour
• 1/2  teaspoon baking powder
• 1/2  teaspoon ground ginger
• 1/2  teaspoon ground cinnamon
• 1/4  teaspoon baking soda
• Dash  salt
• 1  slightly beaten egg white
• 1/3  cup molasses
• 1/3  cup water
• 3  tablespoons cooking oil
•   Sifted powdered sugar (optional)

Directions

1. Line eight 2-1/2-inch muffin cups with paper bake cups; set aside. In a medium mixing bowl stir together flour, baking powder, ginger, cinnamon, soda, and salt; set aside.

2. In a small mixing bowl stir together the egg white, molasses, water, and oil. Stir molasses mixture into flour mixture just until blended. Spoon mixture into prepared muffin cups.

3. Bake in a 350 degree F oven for 15 to 20 minutes or until cupcakes spring back when pressed lightly in center. If desired, sprinkle with powdered sugar. Serve warm or cool. Makes 8 cupcakes (8 servings).

Make ahead tip: Bake and cook cupcakes but do not sprinkle with powdered sugar. Pack in an airtight freezer container; seal, label, and freeze up to 1 month. Thaw 30 minutes at room temperature before sprinkling with powdered sugar and serving.