{Print Via Lucileskitchen}

{Photo via CatherineLaPointe}

“The greatest ideas are the simplest.”

- William Golding, Lord of the Flies

“Oh, I adore to cook. It makes me feel so mindless in a worthwhile way.”

Truman Capote

{Picture via TexturedINK}

Gingerbread Cupcakes

1/2 stick margarine, softened

1/4 c. sugar

1/4 c. brown sugar

1 egg

1 c. sifted Gluten Free all purpose flour*

3 tsp. baking powder

1/4 tsp. xanthum gum

1/2 tsp. ginger

1/4 tsp. cinnamon

1/8 tsp. nutmeg

1/8 tsp. cloves

1/2 c. milk

1 tsp. vanilla extract

1.  Preheat oven to 350 degrees and line each cup of a muffin tin with paper liners. 

2.  Cream together margarine, sugar, and brown sugar until soft and fluffy.

3.  Add egg and beat well.

4.  Sift together flour, baking powder, xanthum gum, and spices.  Add to the margarine mixture and stir.  Add in milk and vanilla.  Beat well until the batter is smooth.

5.  Fill each muffin cup halfway and bake for 20 to 25 minutes, or until golden brown.  Let cakes cool on a cooling rack.  Frost with vanilla or cream cheese icing. 

Yields: 12 cupcakes

*I used Gluten Free pantry's Gluten Free all purpose flour for this recipe.