Thursday, December 13, 2018

Gingerbread Cupcakes




¼ cup shortening

¼ cup sugar

1 egg

½ cup molasses

1¼ cup flour

¾ teaspoon baking soda

¼ teaspoon cloves

½ teaspoon cinnamon

½ teaspoon ginger

¼ teaspoon salt

½ cup hot water


1.          Preheat oven at 350°.

2.          Grease and flour a inch round, loaf or 8 x 8 inch square baking pan; cupcake pans.

3.          Sift together all dry ingredients; set aside.

4.          Cream shortening and sugar.

5.          Add eggs and molasses.

6.          Add flour mixture and hot water, alternately.

7.          Pour mixture into prepared pan.

8.          Bake about 40 minutes for cakes 20 minutes for cupcakes or until done when a cake tester is inserted and comes out clean.

9.          Cool on cooling wire rack for a few minutes (approximately 10 minutes) and remove from pan on cake dish.  Continue to cool.

Optional:  Sprinkle with sugar crystals prior to baking.

Gingerbread Cupcakes was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman

Cake recipe by my Aunt Sylvia Flood (Daddy’s Sister) which she made on many occasions in a variety of variations over the years for example cupcakes, loaf, round pan, square pan, sheet pan etc.  She gave the recipe to me many years ago while at her house after she had served and offered it to her family.  She also like serving it with a sauce liked served with Christmas Pudding.


Other Gingerbread Recipes:



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