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Ginger and Molasses Cupcakes with Whipped Cream

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Ginger and Molasses Cupcakes with Whipped Cream

Ingredients

Makes 26

  • 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.
From Martha Stewart Living, February 2009

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