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Gingerbread Cupcakes with Ginger Glaze

Gingerbread Cupcakes with Ginger Glaze

1 1/3 cups flour
1 tablespoon ground ginger
1 teaspoon dry mustard
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon ground cloves
1/2 cup dark brown sugar
1/4 cup molasses
3 tablespoons vegetable oil
2 egg whites
1/2 cup low-fat buttermilk

2 inch piece fresh ginger
1/2 cup confectioners sugar
2 tablespoons chopped crystallized ginger (optional)

1. Preheat the oven to 350F. Line a 2 1/2 inch muffin tin with paper liners; set aside. On a sheet of wax paper, combine the flour, ginger, mustard, baking soda, cinnamon, salt, and cloves.
2. In a bowl, with an electric mixer, beat the brown sugar, molasses, and oil until well combined. Beat in the egg whites, one at a time, until well incorporated and light in texture. Alternately fold the flour mixture and the buttermilk into the sugar mixture, beginning and ending with the flour mixture. Spoon into the prepared muffin cups and bake for 20 minutes or until a cake tester inserted in the centre of a cupcake comes out clean. Cool in the pan on a wire rack.
3. Grate the ginger on the fine side of a box grater. Squeeze the ginger to extract the juice and measure out 2 teaspoons. In a small bowl, combine the confectioners sugar and ginger juice. Spread the tops of the cooled cupcakes with the ginger glaze. Sprinkle with the crystallized ginger.

Makes 12 cupcakes

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