Ginger and Molasses Cupcakes with Whipped Cream

  • Yield: Makes 26
Ginger and Molasses Cupcakes with Whipped Cream

Source: Martha Stewart Living, February 2009

Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 8 ounces (2 sticks) unsalted butter, melted
  • 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

Directions

  1. Make cupcakes as directed in Basic Cupcake How-To, adding molasses before eggs and using water as wet ingredient. Stir minced ginger into batter. Frost with whipped cream, and sprinkle with ground ginger. Serve immediately.

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