I based the recipe on Martha Stewart’s Gingerbread Snacking Cake. It is such a flavorful recipe with the addition of fresh ginger, but I wanted individual cupcakes instead of one big sheet cake. I replaced the butter with light olive oil, and I replaced the all-purpose flour with whole-wheat pastry flour. The bold flavors of the cake stand up the whole grains beautifully. I hope you’ll give this recipe a try! I will definitely keep these cupcakes in my holiday recipe collection. 🙂 Yum!
Based on a recipe from MarthaStewart.com
½ cup light olive oil
2 1/2 cups whole-wheat pastry flour
1 cup boiling water
2 teaspoons baking soda
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Pinch of salt
2 teaspoons baking powder
2/3 cup packed dark-brown sugar
1 cup unsulfured molasses
1 tablespoon freshly grated ginger
2 large eggs, room temperature, lightly beaten
Confectioners’ sugar, for dusting
Heat oven to 350 degrees. In a bowl, combine boiling water and baking soda; set aside. In a large bowl, sift together flour, ground spices, salt, and baking powder; set aside.
In an electric mixer with the paddle attachment, mix oil and brown sugar. Beat in molasses and grated ginger, baking-soda mixture, and flour mixture. Beat in eggs.
Pour batter into a muffin pan lined with paper liners, filling each about ½ full. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Let cool on a wire rack. Dust with confectioners’ sugar.