Instructions: Combine the first 4 ingredients in a bowl, and stir well. Add the molasses, water, melted margarine, and egg, and beat at medium speed of a mixer for 2 minutes. Divide batter evenly among 6 muffin cups coated with cooking spray.

Bake at 350 degrees for 20 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan, and let cool completely.

Combine peaches and berries, and toss well. Combine whipped topping and molasses; stir well. Split cupcakes in half, and top each cupcake with 1/2 cup fruit mixture and 4 teaspoons whipped topping mixture.

Yield 6
servings.

NOTES : Gingerbread is simple to prepare and was eaten as a treat by African-Americans in the antebellum South. Here it teams up with berries and peaches, traditional summer fruits, and a dollop of molasses-flavored whipped topping.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.