Saturday, August 6, 2011

Ginger, molasses and pumpkin cupcakes. Is it Fall yet?

These cupcake flavors are an instant seasonal favorite!  I love baking with all types of "spices", whether it's ginger, molasses, nutmeg, cinnamon, allspice, cloves-- the list goes on.  I think when you smell these amazing mixed aromas in a kitchen baking in the oven, it makes whatever you're about to eat more alluring and exciting!  It also reminds me of one of my favorite seasons that is coming up so soon.  Fall.  Summer is coming to an end pretty fast and it is a great time of the year of course-- but not when you want to eat something sweet & savory.  Unfortunately, it is not so tempting to overindulge in sweets in the summer. So it's getting closer to a time when cooking & baking is the modern escape for every woman who loves to stay busy in the kitchen.  I hope you all enjoy these 2 great recipes as much as I have!


5 tablespoons unsalted butter
1/2 cup granulated sugar
1/2 cup molasses
1 whole egg
1 egg yolk
1 1/4 cups flour
1 tablespoon Hershey's cocoa powder
1 1/4 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon baking soda
1/2 cup warm milk-(do not boil)

Preheat oven to 350°F. Prepare cupcake tin with liners.
Blend all dry ingredients together. Set aside.
Cream together butter and sugar. Add the egg and egg yolk & mix together.  Then add the molasses.  After all the wet ingredients are mixed, add in the dry ingredients. Stir slightly, then add the warmed milk. Stir until well mixed. Fill liners 3/4 of the way.
Bake for about 20 minutes, (but check at 15-18 minutes), as they cook quite fast. Remove from oven when done.
When totally cool, frost with a lemon-ginger cream cheese frosting!


1 1/4 cups all purpose flour
1 heaping teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon allspice
1 pinch nutmeg
1/2 cup light brown sugar
1/2 cup sugar
2 Tablespoons canola or vegetable oil
3/8 cups or 6 Tablespoons softened butter
2 large eggs, lightly beaten
8 oz canned pumpkin (just over half the standard 15 oz can)
1 teaspoon fresh grated ginger
1/2 teaspoon vanilla extract
zest of 1/2 an orange

Preheat oven to 350°F. Arrange paper cups in muffin tins. Sift flour, baking powder, baking soda, salt, ground ginger, cinnamon, allspice and nutmeg into large bowl. Combine sugar, oil, butter and eggs in another large bowl. Using electric mixer, beat egg mixture until blended. Add dry ingredients gradually. Beat on medium speed until blended, scraping bowl occasionally, about 4 minutes. Add grated ginger, canned pumpkin, vanilla extract, and orange zest. Beat until smooth.
Spoon batter into tins, about 3/4 full. Bake cupcakes, 1 sheet at a time, until puffed and just firm to touch, about 20-26 minutes. Transfer cupcakes to racks and cool completely. You can really get creative and use a few different frostings!  A honey-pecan buttercream would be awesome for this type of cupcake.

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