As much as I love to bake, I have never ever used molasses. I originally bought a jar to try and make a "Shoo-Fly" pie. I still have that on my "to do" list, but in the meantime, I made some ginger cupcakes!! Ginger is most definitely a spice you need to use in moderation. A little goes a LONG way :) When I found a cupcake recipe using ginger and molasses, I knew it was one to try. When I was frosting these cupcakes after dinner last night, Dominic came over to investigate what I was doing. I told him he had to wait until after he had a bath to "sample" one. He and I both liked them so much we each had two!
Ingredients
1 1/2 cups white flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon ground ginger
1/2 cup unsalted butter, softened
1/4 cup light brown sugar
1 large egg
1/2 cup molasses, unsulphured
1/2 cup boiling water
Preheat oven to 375 degrees and put paper liners into a 12-cup baking tin. In a large bowl, put the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and butter. Mix well with large spoon. Add the brown sugar, egg and molasses. Combine well. Add the boiling water carefully and stir together until smooth. Pour evenly into the paper liners and bake for 15-17 minutes or until a toothpick inserted into the middle of a cupcake comes out clean. Remove to wire rack to cool. Frost with your favorite frosting and sprinkles! Makes 12 cupcakes. Store in a covered container at room temperature for up to three days.
