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Ginger and Molasses Cupcakes with Whipped Cream

Recipe photo courtesy of Con Poulos

Sweet molasses offsets the heat of fresh ginger in these warming cupcakes.

Source: Martha Stewart Living, February 2009



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How would you rate this recipe?
  • BellaCucinaMaria
    1 FEB, 2009
    I made this recipe last night and it turned out perfectly. Regarding the comment below, I whipped the melted butter with the sugar for about 5 min until it got thick and pale yellow.
  • LizStarr
    31 JAN, 2009
    I tried this recipe and it didn't turn out at all. I'm an experienced cupcake baker so I think the problem is with the melted butter. If I try it again, I will used room temp butter instead. Mine sunk in the middle and overflowed the pan around the edges. Very strange. They tasted good however and we filled the holes with the whipped cream but still I was so disappointed after spending the time and effort.

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