Ginger Cupcakes
- 5 eggs, very lightly beaten
- 2 cups molasses
- 2 cups brown sugar
- 2 cups butter
- 1 cup cream or milk
- 6 cups flour
- 1/2 cup cloves & allspice, powdered
- 1/2 cup ginger
- 1 tsp baking soda, dissolved in 1 Tbsp hot water
Cut the butter into the milk. Warm them to melt the butter. Slowly stir in the molasses, then gradually add the sugar. Let it stand if not quite cool.
Stir the beaten eggs in alternately with the flour. Add the ginger, cloves and allspice. Beat the mixture very hard for a few minutes (be patient, you rascal). Slowly stir in the dissolved baking soda.
Bake in square pans or Turk's head pan.
Stir the beaten eggs in alternately with the flour. Add the ginger, cloves and allspice. Beat the mixture very hard for a few minutes (be patient, you rascal). Slowly stir in the dissolved baking soda.
Bake in square pans or Turk's head pan.
Submitted by Mar 12, 2010
15 min 30 min 45 min
15 min 30 min 45 min