Combine the kickoff 4 ingredients in a roll, and stir good. Add the molasses,
weewee, melted marge, and egg, and beat at medium speed of a mixer for 2
transactions. Divide batter evenly among 6 muffin cups coated with cooking
sprayer.

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

Combine peaches and berries, and toss wellspring. Combine whipped topping and
molasses; stir swell. Split cupcakes in one-half, and top each cupcake with 1/2
cup fruit mixture and 4 teaspoons whipped topping assortment. Sheeny 6
servings.

Per serving: 310 Calories; 13g Fat (37% calories from fat); 4g Protein; 46g
Saccharide; 52mg Cholesterol; 378mg Sodium

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 summertime fruits, and a dollop of molasses-flavored
whipped topping.