Gingerbread Cupcakes  Here

2 1/2 cups all-purpose flour
2 tsp. ground ginger
2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. salt
1/4 cup butter, softened
1/4 cup canola oil
1 cup sugar
1/2 cup dark molasses (not blackstrap)
2 large eggs
2 tsp. baking soda

Preheat the oven to 350°F.

In a small bowl, stir together the flour, ginger, cinnamon, allspice and salt. In a large bowl beat together the butter, oil, and sugar until pale yellow and fluffy. Beat in the molasses and eggs until smooth. Put the baking soda into a small bowl or liquid (you’ll need extra room – it bubbles up) measuring cup, and add 3/4 cup boiling water.

Add a third of the dry ingredients to the butter-sugar mixture, beating on low speed just until blended. Add half the water mixture in the same way, then another third of the dry ingredients, the rest of the water mixture and the rest of the dry ingredients, blending just until combined. Fill paper-lined muffin tins 3/4 full and bake for 25 minutes, or until tops are springy to the touch. Makes 1 1/2 dozen cupcakes.


Christa said...

Oh that looks so yummy ... will definitely heave to make those cupcakes ... funny how we were both on the Gingerbread mindset ... muffins & cookies ... must be the season ... all those aromatic spices ... mmmmmm!!! xoxox

Simone said...

These look delcious, I love how they have those little stars on the top, perfect for the holiday season, thanks for sharing!

koralee said...

Hi sweet friend...Oh my I will be making the little stars on top...I think these would be a sweet treat to take to school. Hope all is well and your are enjoying your warm Winter. xoxoxo
Kelowna had snow the other day!!! Ours is so on it's way.

Suzanne@Meridian Road said...

Mmmm. I think I have to pin these.