The Ginger and Molasses Cupcakes - Spicy cupcakes packed with a generous amount of fresh ginger are just right for coolweather days. Choose fresh ginger that is plump with smooth skin. To peel, run the edge of a teaspoon along the length of a piece, working in and out of the crevices; use a firm but light touch to remove only the papery coating, not the flavorful flesh beneath. A mini chopper or food processor makes quick work of mincing the ginger.
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1½ cups sugar
1/2 cup unsulfured molasses
2 large eggs
1 cup (2 sticks) unsalted butter, melted
1 cup hot water
9 ounces (about two 6-inch pieces) fresh ginger, peeled and minced (1 cup)
Whipped Cream (unsweetened)
Ground ginger, for dusting
1. Preheat oven to 350°F. Line standard muffin tins with paper liners. Whisk together flour, baking soda, and salt. In another bowl, whisk sugar, molasses, and eggs until smooth; whisk in melted butter and the hot water. Stir in flour mixture until just incorporated, then stir in ginger.
2. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes (cupcakes will not be domed). Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
3. To finish, dollop whipped cream onto cupcakes, and dust lightly with ground ginger. Serve immediately.
|Ginger and Molasses Cupcakes recipe|