Ginger Cupcakes
Yield
16 cupcakesPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
molasses
|
|
| ½ | cup |
sugar
|
|
| ½ | cup |
vegetable shortening
|
*
|
| 1 | teaspoon |
ginger
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
baking soda
|
|
| 2 | cups |
cake flour
sifted |
|
| 1 | cup |
sour milk
|
|
| 2 | large |
eggs
beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
molasses
|
|
| 118 | ml |
sugar
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 5 | ml |
ginger
|
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
baking soda
|
|
| 473 | ml |
cake flour
sifted |
|
| 237 | ml |
sour milk
|
|
| 2 | large |
eggs
beaten |
|
Directions
Heat first 5 ingredients to boiling, stirring constantly.
Cool to lukewarm.
Sift soda and flour together and add alternately with milk and eggs, beating thoroughly after each addition.
Pour into greased muffin pans and bake in a 350℉ (180℃) F oven for 15 minutes.
Makes 16 cupcakes.
