Ginger and Molasses Cupcakes
For the six days leading up to my youngest child's sixth birthday, we made six dozen cupcakes, a dozen each day, of all different kinds, and these Ginger and Molasses Cupcakes were one of those six. Now that visions of sugarplums are dancing in my head, I think it's time to make another batch of these delicious treats.
Ginger and Molasses Cupcakes
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 8 ounces (2 sticks) unsalted butter, softened
- 1 1/2 cups sugar
- 2/3 cup unsulfured molasses
- 2 large eggs
- 1/3 cup hot water
- 9 ounces (2 pieces, each 6 inches) fresh ginger, peeled and minced (1 cup)
- 2 cups heavy cream, whipped to soft peaks
- Ground ginger, for garnish
- Preheat oven to 350 degrees. Line muffin tins with paper liners or nonstick spray.
- Whisk flour, baking soda and salt in a large bowl.
- Cream butter and sugar with a mixer until light and fluffy.
- Add molasses.
- Add eggs, 1 at a time, beating after each addition.
- Reduce speed to low. Add water.
- Stir in minced ginger.
- Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl.
- Divide batter among muffin cups, filling each 2/3 full.
- Bake cupcakes until toothpick pushed into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Cupcakes will keep, covered, for up to 3 days, unless otherwise noted.
- Top with whippped cream and sprinkle with ground ginger.
- Nom on them.