Gingerbread Cupcakes

Ingredients for 1 servings:

• 120 g wheat flour type 405
• 120 g whole cane sugar
• 1 tsp. baking soda
• 1 tsp, leveled baking powder
• 2 tbsp, heaped cocoa powder
• 1 tbsp, leveled gingerbread spice
• 120 g butter
• 2 large eggs
• 1 ½ tsp milk

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 18 minutes; Total time approx. 38 minutes

Gingerbread Cupcakes

All ingredients should be at room temperature. Place the baking rack in the middle of the oven and preheat the oven to 170°C (350°F). Line a 12- or 24-hole muffin tin with paper baking cups and chill in the refrigerator. Sift the flour, sugar, baking soda, baking powder, and cocoa powder into a mixing bowl. Add the gingerbread spice. Add the softened butter and eggs to the bowl and mix first on low speed, then on medium speed for 1 1/2 minutes. Add the milk as you go. Fill the paper baking cups about ⅔ full with batter. Depending on your oven, bake for about 14-17 minutes for the 12-hole tin and about 7-8 minutes for the 24-hole tin. Do the skewer test! Serve with a cup of warm milk or coffee.