GINGERBREAD CUPCAKES
GINGERBREAD CUPCAKES
Ingredients
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
Method
1. Preheat oven at 350°.
2. Grease and flour
a 8 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.
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Other Gingerbread
Recipes:
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