Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Ginger Cupcakes

StarStarStarStarStar

Your rating

Recipe

 

Yield

16 cupcakes

Prep

15 min

Cook

15 min

Ready

30 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
cup molasses
Camera
½ cup sugar
Camera
½ cup vegetable shortening
* Camera
1 teaspoon ginger
Camera
1 teaspoon cinnamon
Camera
1 teaspoon baking soda
Camera
2 cups cake flour
sifted
Camera
1 cup sour milk
2 large eggs
beaten
Camera

Ingredients

Amount Measure Ingredient Features
158 ml molasses
Camera
118 ml sugar
Camera
118 ml vegetable shortening
* Camera
5 ml ginger
Camera
5 ml cinnamon
Camera
5 ml baking soda
Camera
473 ml cake flour
sifted
Camera
237 ml sour milk
2 large eggs
beaten
Camera

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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 237g (8.4 oz)
Amount per Serving
Calories 5747% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 111mg 37%
Sodium 219mg 9%
Total Carbohydrate 41g 41%
Dietary Fiber 1g 6%
Sugars g
Protein 22g
Vitamin A 5% Vitamin C 0%
Calcium 22% Iron 46%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe