Gluten-Free Dairy-Free Molasses Spice Cupcakes

2 cups all-purpose gluten-free baking flour
]3 tbsp baking cocoa
1 tbsp ground ginger
.5 tbsp baking powder
1 tsp salt
1 tsp ground cinnamon
1 tsp ground allspice
1 tsp ground smoky chile, such as ancho
1 cup room temperature margarine or buttery spread
1 cup packed brown sugar
4 eggs
2.5 tbsp fresh ginger root
1 cup blackstrap molasses

Preheat oven to 350 degrees and grease cupcake tins, or use cupcake papers. Sift together flour, cocoa, ground ginger, baking powder, black pepper, salt, cinnamon, allspice and chile and set aside. In another bowl, beat the brown sugar and spread together until well-mixed. Add eggs to the butter-sugar mixture one at at, beating between additions. Add fresh ginger and molasses to the wet mix and beat for two minutes. Fold in dry ingredients until blended.

Pour batter into cupcake tins until mostly full - these will rise but not as much as a traditional wheat batter. Bake for 20-30 minutes, or until a toothpick comes out clean. You will need to watch your baking time carefully, as gluten-free baked goods will cook faster than traditional ones in some cases and how fast they bake can depend on the flour your use!

Let cool and frost as desired.

Makes 20 cupcakes.

Number of Servings: 20

Recipe submitted by SparkPeople user RUSTYKEYS.