Directions:
- Preheat oven to 350°F; grease or line 12 muffin cups and set aside.
- Prepare gingerbread mix according to package directions, using lukewarm water and egg. Divide batter evenly among muffin cups.
- Bake for 18-20 minutes or until a wooden toothpick inserted comes out clean.
- Let cool completely, mix together vanilla frosting and ginger.
- When cupcakes are cool, frost with frosting and sprinkle with toffee baking bits.
- Just before serving heat up caramel sauce in saucepan. Place half of gingerbread cookie on top each cupcake and drizzle with caramel sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 41.97 Kcal (176 kJ) | ||
| Calories from fat | 16.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.79g | 3% | |
|---|---|---|---|
| Cholesterol | 14.96mg | 5% | |
| Sodium | 41.58mg | 2% | |
| Potassium | 21.72mg | 0% | |
| Total Carbs | 5.76g | 2% | |
| Sugars | 3.14g | 13% | |
| Dietary Fiber | 0.08g | 0% | |
| Protein | 0.9g | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 18.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 177.88 Kcal (745 kJ) | ||
| Calories from fat | 68.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.59g | 3% | |
|---|---|---|---|
| Cholesterol | 63.42mg | 5% | |
| Sodium | 176.24mg | 2% | |
| Potassium | 92.06mg | 0% | |
| Total Carbs | 24.41g | 2% | |
| Sugars | 13.31g | 13% | |
| Dietary Fiber | 0.34g | 0% | |
| Protein | 3.81g | 2% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 1mg | 1% | |
| Calcium | 77.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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