Reviews (2)
Add Rating & Review
17 Ratings
5 star values:
8
4 star values:
4
3 star values:
3
2 star values:
2
1 star values:
0
Martha Stewart Member
Rating: Unrated
02/01/2009
I made this recipe last night and it turned out perfectly. Regarding the comment below, I whipped the melted butter with the sugar for about 5 min until it got thick and pale yellow.
Martha Stewart Member
Rating: Unrated
01/31/2009
I tried this recipe and it didn't turn out at all. I'm an experienced cupcake baker so I think the problem is with the melted butter. If I try it again, I will used room temp butter instead. Mine sunk in the middle and overflowed the pan around the edges. Very strange. They tasted good however and we filled the holes with the whipped cream but still I was so disappointed after spending the time and effort.
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Gallery
Ginger and Molasses Cupcakes with Whipped Cream
Credit:
Con Poulos
Recipe Summary
Yield: Makes 26
Ingredients
Ingredient Checklist
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
8 ounces (2 sticks) unsalted butter, melted
1 1/2 cups sugar
2/3 cup unsulfured molasses
2 large eggs
1/3 cup hot water
9 ounces (2 pieces, each 6 inches) fresh ginger, peeled and minced (1 cup)
2 cups heavy cream, whipped to soft peaks
Ground ginger, for garnish
Gallery
Ginger and Molasses Cupcakes with Whipped Cream
Credit:
Con Poulos
Recipe Summary
Yield: Makes 26
Gallery
Ginger and Molasses Cupcakes with Whipped Cream
Credit:
Con Poulos
Ginger and Molasses Cupcakes with Whipped Cream
Credit:
Con Poulos
Ginger and Molasses Cupcakes with Whipped Cream
Recipe Summary
Yield: Makes 26
Recipe Summary
Yield: Makes 26
Yield: Makes 26
Makes 26
Ingredients
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 8 ounces (2 sticks) unsalted butter, melted
- 1 1/2 cups sugar
- 2/3 cup unsulfured molasses
- 2 large eggs
- 1/3 cup hot water
- 9 ounces (2 pieces, each 6 inches) fresh ginger, peeled and minced (1 cup)
- 2 cups heavy cream, whipped to soft peaks
- Ground ginger, for garnish
Directions
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Mix in molasses. Add eggs, 1 at a time, beating after each addition.
Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with hot water and ending with dry. Scrape sides of bowl. Stir minced ginger into batter. Divide batter among muffin cups, filling each 2/3 full.
Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. (Unfrosted cupcakes will keep, covered, for up to 3 days.) Frost with whipped cream, and sprinkle with ground ginger. Serve immediately.
Reviews (2)
Add Rating & Review
17 Ratings
5 star values:
8
4 star values:
4
3 star values:
3
2 star values:
2
1 star values:
0
Martha Stewart Member
Rating: Unrated
02/01/2009
I made this recipe last night and it turned out perfectly. Regarding the comment below, I whipped the melted butter with the sugar for about 5 min until it got thick and pale yellow.
Martha Stewart Member
Rating: Unrated
01/31/2009
I tried this recipe and it didn't turn out at all. I'm an experienced cupcake baker so I think the problem is with the melted butter. If I try it again, I will used room temp butter instead. Mine sunk in the middle and overflowed the pan around the edges. Very strange. They tasted good however and we filled the holes with the whipped cream but still I was so disappointed after spending the time and effort.
Reviews (2)
Add Rating & Review
17 Ratings
5 star values:
8
4 star values:
4
3 star values:
3
2 star values:
2
1 star values:
0
Add Rating & Review
17 Ratings
5 star values:
8
4 star values:
4
3 star values:
3
2 star values:
2
1 star values:
0
17 Ratings
5 star values:
8
4 star values:
4
3 star values:
3
2 star values:
2
1 star values:
0
17 Ratings
5 star values:
8
4 star values:
4
3 star values:
3
2 star values:
2
1 star values:
0
- 5 star values:
- 8
- 4 star values:
- 4
- 3 star values:
- 3
- 2 star values:
- 2
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
02/01/2009
I made this recipe last night and it turned out perfectly. Regarding the comment below, I whipped the melted butter with the sugar for about 5 min until it got thick and pale yellow.
Martha Stewart Member
Rating: Unrated
01/31/2009
I tried this recipe and it didn't turn out at all. I'm an experienced cupcake baker so I think the problem is with the melted butter. If I try it again, I will used room temp butter instead. Mine sunk in the middle and overflowed the pan around the edges. Very strange. They tasted good however and we filled the holes with the whipped cream but still I was so disappointed after spending the time and effort.
Martha Stewart Member
Rating: Unrated
02/01/2009
I made this recipe last night and it turned out perfectly. Regarding the comment below, I whipped the melted butter with the sugar for about 5 min until it got thick and pale yellow.
Rating: Unrated
Rating: Unrated
01/31/2009
I tried this recipe and it didn't turn out at all. I'm an experienced cupcake baker so I think the problem is with the melted butter. If I try it again, I will used room temp butter instead. Mine sunk in the middle and overflowed the pan around the edges. Very strange. They tasted good however and we filled the holes with the whipped cream but still I was so disappointed after spending the time and effort.
All Reviews for Ginger and Molasses Cupcakes with Whipped Cream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Ginger and Molasses Cupcakes with Whipped Cream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
