Mini Gingerbread Cakes
These beautiful little cakes make the perfect holiday gift and they’re perfect for cookie exchanges.
- Oil for spritzing
- ¾ cup (175 mL) all-purpose flour
- ½ tsp (2 mL) baking powder
- ⅛ tsp (0.5 mL) salt
- ½ tsp (2 mL) ginger
- ½ tsp (2 mL) cinnamon
- ⅛ tsp (0.5 mL) nutmeg
- ¼ cup (50 mL) butter, softened (½ stick)
- ¼ cup (50 mL) brown sugar
- 2 tbsp (30 mL) molasses
- 1 egg yolk
- ½ cup (125 mL) milk
Combine the flour, baking powder, salt, and spices in a small mixing bowl.
In a separate bowl, beat the butter and sugar until the mixture is light. Add the molasses and yolk and beat until combined. Add the milk and mix until combined.
Add the flour mixture to the milk mixture and beat until just smooth.
Divide the batter into the wells of the pan using the Medium Scoop.
Bake for 10–12 minutes, or until a Cake Tester & Releaser inserted in the centers comes out clean. Cool for 5 minutes before removing.
- 12 servings
Nutrients per serving:
U.S. nutrients per serving (1 cake): Calories 100, Total Fat 4.5 g, Saturated Fat 2.5 g, Cholesterol 25 mg, Sodium 55 mg, Carbohydrate 14 g, Fiber 0 g, Sugars 7 g, Protein 1 g