Liz's Revised Gingerbread Cupcakes

Liz's Revised Gingerbread Cupcakes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2⅓

    cup of all purpose flour

  • ½

    cup of unsulfured molasses

  • 1

    cup of sugar

  • 1

    stick of butter

  • 2

    eggs

  • 1

    teaspoon of baking soda

  • ½

    teaspoon of cream of tarter

  • ½

    cup of sour cream

  • teaspoon of ground ginger

  • 1

    teaspoon of ground cinnamon

  • 2

    small pinches of ground cloves

  • ½

    cup of raisins

  • ¼

    cup of Dark Jamacian Meyer's Rum

  • ½

    teaspoon of salt

  • cup of crystallized ginger, finely diced

  • teaspoon of orange zest

  • JUICE OF 3 Medium sized navel oranges

Directions

Mix this exactly as Ina does, in the same order. I added the juice of the three oranges because my batter was too thick after reducing the molasses and sour cream.The cream of tarter and baking soda and eggs help provide some lift. I kept the frosting recipe the way Ina posted that and it's excellent. The only thing I might add is that the crystallized ginger can sometimes have a very subtle bite to it--but if you love ginger this is fine. My kids loved these--asked for more. Preheat the oven to 350 degrees F. Line a muffin pan with paper liners. Place the rum and raisins in a small pan, cover, and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest. Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together into a small bowl. Mix with your hand until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Drain the raisins and add them and the crystallized ginger to the mixture with a spatula. Divide the batter among the muffin pan (1 rounded standard ice cream scoop per cup is the right amount). Bake on the middle rack of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool for 10 minutes before removing from the pan. For the frosting, mix the cream cheese, butter, orange zest and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth. When the cupcakes are cool, frost them generously and garnish with a slice of crystallized ginger.


Nutrition

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