Ginger cupcakes are a delightful treat that combines the warm, spicy flavors of ginger and cinnamon with the rich sweetness of molasses. This recipe is straightforward and yields about 16 cupcakes, making it perfect for gatherings or a cozy dessert at home. Below is a detailed guide on how to prepare these delicious cupcakes.
Ingredients
- 2/3 cup molasses
- 1/2 cup sugar
- 1/2 cup shortening
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 2 cups flour
- 1 cup sour milk
- 2 eggs, beaten
Instructions
Step 1: Prepare the Mixture
- Heat Ingredients: In a saucepan, combine the molasses, sugar, shortening, ground ginger, and cinnamon. Heat this mixture over medium heat, stirring constantly until it comes to a boil. Once boiling, remove it from heat and allow it to cool until it reaches a lukewarm temperature.
Step 2: Combine Dry Ingredients
- Sift Dry Ingredients: In a separate bowl, sift together the baking soda and flour. This step is crucial as it helps to aerate the flour and ensure an even distribution of the baking soda.
Step 3: Mix Wet and Dry Ingredients
- Combine Mixtures: Gradually add the sifted flour mixture to the cooled molasses mixture. Alternate this addition with the sour milk and the beaten eggs, stirring gently until just combined. Be careful not to overmix, as this can lead to dense cupcakes.
Step 4: Bake the Cupcakes
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners.
- Fill and Bake: Pour the batter into the lined cupcake tins, filling each about two-thirds full. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.
Step 5: Cool and Frost
- Cool: Once baked, remove the cupcakes from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Frost: Once cooled, frost the cupcakes as desired. A cream cheese frosting or a simple buttercream pairs wonderfully with the spiced flavors of the ginger cupcakes.
Tips for Success
- Sour Milk: If you don’t have sour milk, you can make your own by adding a tablespoon of vinegar or lemon juice to a cup of regular milk and letting it sit for about 5 minutes.
- Storage: These cupcakes can be stored in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.
- Variations: Consider adding chopped candied ginger or nuts for added texture and flavor.
These ginger cupcakes are not only easy to make but also offer a comforting taste that evokes the warmth of home baking. Enjoy them with a cup of tea or coffee for a delightful afternoon treat!