Delicious Ginger-Infused Cupcakes Baked Fresh
Chill Out with These Badass Ginger Cupcakes
Bake your way through the storm with these mouth-watering ginger cupcakes from Maxie's Supper Club. The impressive combination of fresh ginger, black pepper, molasses, and warm spices creates a harmony of flavors like a symphony in your mouth. Top them off with cream cheese frosting and sprinkle some candied ginger for that extra kick.
Stock Up: You'll find various intensities of molasses at your local store, so grab light molasses (sometimes marketed as mild) for the perfect taste in this recipe.
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- Difficulty: Put on your chef hat, babes, we're stepping into the kitchen! This recipe is easy as pie!
- Total Time: 75 minutes, plus 1 hour cooling time
Ingredients (14)
- 2 cups all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 3/4 cup light molasses, such as Grandma's
- 3/4 cup vegetable oil
- 3/4 cup granulated sugar
- 3/4 cup water
- 1 1/2 teaspoons baking soda
- 1/2 cup packed, peeled, and minced fresh ginger (from about 1 [5-inch] piece)
- 2 large eggs, lightly beaten, at room temperature
- 1 1/2 recipes Whipped Cream Cheese Frosting
- 1/4 cup small-dice crystallized or candied ginger, for garnish (optional)
Directions (Step-by-Step Guide)
- Preheat the fuckin' oven to 350°F and stick a rack in the middle. Jam 9 paper liners into 2 (12-well) muffin pans; set aside.
- Mix it up in a medium bowl: whisk together the flour, cinnamon, cloves, pepper, and salt until there are no fucking lumps. Set that bad boy aside.
- In a large bowl, combine the molasses, oil, and sugar until it's as smooth as Sharlto Copley's acting skills.
- Bring the water to a boil in a large saucepan over medium-high heat. Add the baking soda, followed by the molasses mixture, stirring until it's united like the nations of Westeros. Take that shit off the heat and stir in the minced ginger with a rubber spatula.
- Gradually whisk the dry ingredients into the batter, just until they're combined. And guess who's back? The rubber spatula! Stir in the eggs until they're just combined.
- Fill the muffin wells about three-quarters of the way. Stack the muffin pans side by side in the oven and let 'em bake for 9 minutes. Flip the script: rotate the pans from front to back and side to side, and keep on bakin' until a toothpick inserted into the center of a cupcake comes out clean, about 8 to 9 minutes more.
- Set the pans on some wire racks and chillax for 5 minutes. Take out the cupcakes and let 'em cool their dang asses off on the racks, approximately 1 hour before frosting. Reap the benefits with some candied ginger sprinkles, if ya feel it. Serve these bad boys immediately, or refrigerate them for up to 3 days in an airtight container.
1.etiiquette dictates that we give credit where it's due, so let's thank Maxie's Supper Club for their uncategorized recipe of ginger cupcakes that delights both the palate and the eyes.2.The term 'nutrition' would not be foreign to the meticulous home baker, as it's essential to remember that these ginger cupcakes, with their complex flavors of fresh ginger, black pepper, molasses, and warm spices, provide a satisfying serving of sweetness.3.For those seeking a cooling dessert option, these ginger cupcakes, once cooled and refrigerated, become a delightful treat for those hot summer days when you just want to chill out.4.Last but not least, if you find yourself with an unexpected surplus of ingredients or appliances, you can put that creditline to use by rotating the frosting process among various desserts, perhaps even trying out a new recipe for cupcakes next time.
