Mini Gingerbread Cakes

30 min
30 mini cakes
$0.15/serving

Ingredients

6 tbsp vegetable oil

¹⁄₄ cup molasses

¹⁄₃ cup brown sugar

¹⁄₂ cup Greek yogurt

1 tsp vanilla extract

2 eggs

1 ¹⁄₃ cups flour

1 tsp baking powder

1 tsp baking soda

2 tsp Gingerbread Spices

Preparation

Preheat oven to 350°F (180°C).
In a medium bowl, add the first six ingredients and whisk until smooth.
In another bowl, combine the remaining dry ingredients.
Fold dry ingredients into wet ingredients until evenly combined.
Place a Perfect Petites mold on a Sheet Pan. Using a basting brush, lightly brush with oil.
Divide batter evenly between petites and bake until a toothpick inserted in centre comes out clean, 15–17 minutes.
When cool to the touch, flip Perfect Petites mold onto Sheet Pan and twist to pop out gingerbread.

Nutritional Information

Per serving: Calories 70, Fat 3 g (Saturated 0.3 g, Trans 0 g), Cholesterol 15 mg, Sodium 60 mg, Carbohydrate 9 g (Fibre 0 g, Sugars 4 g), Protein 1 g.

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Sheet Pan

Perfect Petites