Tuesday, April 22, 2014

Ginger Molasses Cupcakes

I was in the mood for something with molasses. These mini cupcakes really hit the spot. I haven't baked much with molasses but I do like its rich flavor. I adapted a recipe I found on Epicurious. I will certainly keep this one handy because it was really easy, quick and the result is delicious! Next time I think I will double the amount and use one whole egg. A small amount of chopped walnuts or other nuts would be a nice addition giving a bit of a crunch.

Ginger Molasses Cupcakes
makes 15 mini cupcakes

3/4 cups all purpose flour
1 tsp ground ginger
1/2 tsp cinnamon
4 T butter, softened
3 T sugar
4 T robust molasses
4 T boiling water
1/2 tsp baking soda
1 egg yolk, with a small amount of the egg white
  1. Preheat the oven to 350 F.
  2. In a small bowl mix the flour with the spices (ginger and cinnamon).
  3. Beat the butter with the sugar until fluffy, set aside.
  4. Pour the hot water over the molasses and stir. Quickly add the baking powder and stir. It should bubble.
  5. Mix in the molasses mixture and flour to the butter in small additions, mixing well after each one.
  6. Finally mix in the egg yolk.
  7. Pour equally in 15 mini cupcake cups. It should be close to the brim.
  8. Bake for about 15 minutes. Enjoy!

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