If you didn’t see my previous entry on Molasses go here Molasses
This recipe yields 12 muffin size cupcakes
Gather these ingredients:
1 stick of butter (8 tbsp), softened to room temperature
1 cup light brown sugar
1 large egg
3/4 cup hot water
1 1/4 cup unsulphured blackstrap molasses
1 tsp baking soda
2 1/2 cups all purpose flour
1 1/4 tsp Cinnamon
1/8 tsp cloves
2 tsp ground ginger
1/2 tsp salt
1 tsp baking powder
Preheat oven to 350
With a mixer fitted with the paddle attachment cream together sugar and butter until creamy. Add egg.
In a small bowl combine hot water, molasses and baking soda and mix well. Add hot water mixture to sugar and butter mixture.
In a medium size bowl sift flour, cinnamon, cloves, ginger, salt and baking powder. Add about 1 cup of flour to wet ingredients until well combined. Then add the rest of the flour.
Line muffin pans with muffin wrappers or if you’re not using wrappers, spray muffin tin with cooking spray. Fill each tin 3/4 full and bake for approximately 25-30 minutes or until they are done. If you push down lightly on the top of the muffin and it springs back, they are done.
Cool completely before frosting
Gingerbread Cream Cheese Frosting (no refined sugar)
8 oz cream cheese, room temperature
3 tbsp molasses
2 tsp stevia (or more depending on how sweet you like it)
1 ½ tsp cinnamon
2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
1 tsp vanilla extract
In a mixer, mix together cream cheese and molasses until thoroughly combined, approximately 2 minutes. Add the cinnamon, ginger, nutmeg, and cloves and mix well. Add in vanilla.