Gingerbread CupakesSubmitted by: JESSLYN73
IntroductionVery tasty and they don't overpower you with sweetness.
Source: Betty Crocker Very tasty and they don't overpower you with sweetness.
Source: Betty Crocker
1/2 cup granulated sugar
1/2 cup butter or margarine, softened
1/2 cup molasses
2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
3/4 cup water
2. In large bowl, beat granulated sugar, 1/2 cup butter, the molasses and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, salt, ginger, 1/2 teaspoon cinnamon, the allspice and water. Spoon about 1/4 cup batter into each muffin cup.
3. Bake 15 to 18 minutes or until toothpick inserted in center comes out clean (17 minutes for standard cupcakes, 20 minutes for large cupcakes). Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 20 minutes.
Serving Size: Makes 18 standard cupcakes