Huge success with a modified version of Martha’s Ginger Molasses cupcakes. Great texture and a true-to-tradition gingerbread taste.
3 cups all-purpose flour (although bread flour works just fine)
2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups sugar
2/3 cup molasses
2 eggs
1 cup butter, melted
1/3 cup hot water
1 5-inch piece fresh ginger, peeled and minced
1 teaspoon ground ginger
- Preheat oven to 350° F. Line muffin tins with liners and lightly spray each with Pam.
- Whisk together flour, baking soda, ground ginger, and salt. In a mixing bowl, combine sugar, molasses, and eggs until smooth. Add melted butter and hot water. Stir in dry flour mixture until just incorporated. Fold in ginger by hand.
- Fill muffin cups (no more than 2/3 full or you’ll have the batter overflow onto the pan!!).
- Bake for 25 minutes, or until centers are set and tester comes out clean. A dollop of homemade whipped cream goes great on top! Makes 21.
