Gingerbread is part of the Christmas season and why not try something new and prepare the gingerbread with the solar stove.
Weather: little sun, unstable weather
Baking time: approx. 70-80 minutes
Note: Depending on the sunshine the baking time will be longer or shorter
Number of molds: 6
Ventilation: closed
Ingredients:
For the muffins: 180 g flour, 120 g fine crystal sugar, 5 g cocoa powder, 5 g gingerbread spice, 1.5 tsp baking powder, 1.8 dl milk, 15 g canola oil
For the icing: 1 egg (only the white), 1 pinch of salt, 250 g powdered sugar, 1 /2 tsp lemon juice
Muffins
Put flour, fine granulated sugar, cocoa powder, gingerbread spice and the baking powder in a bowl and mix well.
Stir in milk and canola oil
Place paper cups in the muffin tin (also works without a muffin tin) and fill with batter and place in solar stove, open lid and bake.
Then remove and let cool
Icing and piping bag
Place egg whites, lemon juice and salt in a bowl and beat until stiff.
Slowly stir in powdered sugar until icing is shiny and peaks.
Pour icing mixture into a piping bag with a fine tip and decorate the gingerbread cupcake as desired.
