Friday, 20 November 2015

Ginger Bread Cupcakes


Ginger Bread Cupcakes


1 cup molasses
1½ cups brown sugar
3 cups flour
2 teaspoons baking soda
½ teaspoon salt
3 teaspoons ginger
2½ teaspoons cinnamon
2 eggs
⅔ cup vegetable oil
1 cup hot water


1.                  Preheat oven to 350°.
2.                  Line cupcake pans accordingly and set aside
3.                  Cream together molasses and brown sugar, until creamy.
4.                  Add sparingly flour with all dry ingredients.
5.                  Add eggs one at a time.
6.                  Blend in oil and hot water.
7.                  Spoon approximately ¼ cup of batter into each cupcake cup.
8.                  Bake for 30 – 35 minutes.
9.                   Serve warm or let cool completely.

Ginger Bread Cupcakes were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe came from a group of family recipes.


ShirleyAnn Pearman
Recipe Marketing



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