Mini Gingerbread Cakes


Serves 8 People | 15 minutes- prep time | 25 minutes- cooking time | 40 minutes- total time

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground ginger

2 teaspoon ground cinnamon

4 tablespoons butter or low fat butter substitute

1/3 cup light brown sugar

2/3 cup sugar free syrup

2/3 cup boiling water

1 large egg, lightly beaten

Preheat the oven to 350 degrees F. and coat four mini bundt pans with flour or nonstick cooking spray.

In a large bowl, mix together the flour, baking soda, salt, ground ginger, and cinnamon.

In a separate bowl, cream together the butter and brown sugar using a wooden spoon or an electric mixer. Once the butter and sugar are combined together well, add the syrup and the boiling water.

Continue to mix for another minute, then add your egg. Then, add in half of the dry mix into the wet mixture and continue to mix together. Now, mix in the remaining amount of your dry ingredients. Once everything is well combined, pour the batter into the bundt pans.

Finally, place the mini bundt pans on a baking sheet and bake for 25 minutes. Once finished baking, sprinkle on powdered sugar on top if desired.


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