Ginger Cupcakes: Submitted by: Belinda | Date Added: 11 Nov 2012
Listed in: Desserts / Desserts - Cakes

125 ml (1/2 cup) melted shortening
310 ml (1 1/4 cup) molasses
1 egg, beaten
625 ml (2 1/2 cups) flour
5 ml (1 tsp.) Bicarbinate of soda
5 ml (1 tsp.) Cinnamon
5 ml (1 tsp.) Ginger
2 ml (1/2 tsp.) Salt
5 ml (1 tsp.) Baking powder
180 ml (3/4 cup) of hot water
60 ml (1/4 cup) cream cheese
250 ml (1 cup) icing sugar
A little milk

Preheat oven to 180 ° C (350 ° F)

In a bowl, mix the melted fat and molasses.

In another bowl, combine the flour, bicarbinate soda, cinnamon, ginger, salt and baking powder.

Embed the preceding preparation with warm water, alternately.

Spoon batter into 24 greased muffin cups.

Bake cakes about 25 minutes or until a toothpick comes out clean.

Let cool before unmolding.

In a bowl, mix the cream cheese and icing sugar.

Stir just enough milk for the ice extends well.

Invert cakes and icing.

Time: 55 minutes

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