| Recipe: |
¼ c. butter
¼ c. sugar (or half sugar/half splenda)
½ c. unsulphured molasses
1 large egg
1½ t. ground ginger
1 t. cinnamon
½ t. ground nutmeg
½ t. ground allspice
1¼ c. flour
1 t. baking soda
½ c. boiling water
Preheat oven to 350° F. Put muffin papers in a muffin tin (or generously butter).
With an electric mixer, cream the butter and sugar until light. Add the molasses and egg; beat until smooth. Add the ginger, cinnamon, allspice, nutmeg, and flour and beat until well blended. In a separate cup, dissolve the baking soda in the boiling water. Add it to the batter and mix until smooth. Pour batter into prepared muffin tin. Bake 20 minutes or until the cupcakes are slightly springy to the touch. Remove from oven. Cool 2-3 minutes, then remove cupcakes to cooling rack.
Alternatively, I baked one batch in a greased/floured 8" square pan at 350 for 15 minutes and it turned out well.
I “frosted” mine with a little cool whip, then dusted them with (sweetened) cocoa – by putting the cocoa in a small sieve and gently shaking it. I had a couple left over, which I refrigerated and they were still in good shape the next day.
from Moosewood Restaurant Book of Desserts
makes 12-14 cupcakes
about 300 g carb/recipe
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