Gingerbread Cupcakes

Name: Gingerbread Cupcakes
Ingredients: 1 13 cups all-purpose flour; 1 teaspoon ginger; 1 teaspoon cinnamon; 14 teaspoon clove; 18 teaspoon salt; 13 cup granulated sugar; 6 tablespoons butter, softened; 12 cup mild molasses; 1 teaspoon baking soda; 2 large eggs, lightly beaten; 12 cup boiling water

11 ingredients

6 steps

Ingredients

1 13 cups all-purpose flour
1 teaspoon ginger
1 teaspoon cinnamon
14 teaspoon clove
18 teaspoon salt
13 cup granulated sugar
6 tablespoons butter, softened
12 cup mild molasses
1 teaspoon baking soda
2 large eggs, lightly beaten
12 cup boiling water

Directions

1

Preheat oven to 350*.Line muffin tins with paper liners.set aside.
2

In small bowl, whisk flour, ginger, cinnamon, cloves and salt.set aside.
3

In medium bowl, beat butter till light and fluffy.with mixer on high., gradually beat in sugar till light -- then beat in molasses, lower the mixer speed to medium, stir the baking soda into the boiling water, beat into the butter mixture, lower speed to low.
4

Sift the flour mixture, a third at a time, over the butter mixture and beat in just till blended.
5

Beat in the eggs, pour batter into the prepared pan, bake until the tops of cakes are firm and springy.about 20 minutes.
6

Cool in the muffin tins on wire racks.