Citrus Ginger Chip Cupcakes

Ingredients:

1/2 cup uncrystallized candied ginger

1 cup Enjoy Life chocolate chunks

Bob’s Red Mill Gluten Free Vanilla Yellow Cake mix

2 tsp dried grated orange peel

1/2 cup egg whites

1 egg

1/2 cup extra light olive oil

1/2 cup water

Baking Instructions:

1. Preheat the oven to 325 degrees and line 18 muffin cups with cupcake liners.
2. In a food processor, zoop the candied ginger and the chocolate chunks several minutes into very small pieces.
3. In a large mixing bowl, mix together the cake mix and the ginger/chocolate pieces, adding the dried orange peel.
4. Add the egg whites, egg, oil, and water, and using a mixer, blend slowly at first until all the ingredients are incorporated. Then on a higher speed, mix the batter for a minute or so until it’s thick and well mixed.
5. Divide the batter evenly among the 18 muffin cups.
6. Bake in the preheated oven for about 20 minutes until the cupcakes are puffed, firm to the touch, and/or a toothpick inserted in the center comes out clean. (When I baked them, it took 22 minutes.)
7. Cool in the tins for about five minutes. Then remove them to a wire cooling rack to completely cool.
8. Enjoy!