Ginger Cup Cakes - Recipe

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GINGER CUP CAKES
2 egg yolks 1/2 cup molasses 1/2 cup dark brown sugar 1/4 cup butter 1/2 cup yogurt or sour cream 1 cup unbleached flour (whole wheat or white) 1/4 cup rye flour 1 tsp. ground cinnamon 1/2 to 1 tsp. ground ginger 1 1/4 tsp. baking soda Preheat oven to 350°F. Beat egg yolks, molasses, sugar and butter together until light. Whisk or sift together dry ingredients until well mixed. Add yogurt or sour cream, then the dry ingredients. Beat for 1 minute. Bake in buttered or paper-lined muffin cups for about 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove from oven and brush tops with butter; sprinkle lightly with coarse turbinado sugar, if desired. Submitted by: CM

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Ginger Cup Cakes

· Mar 20 · #64404

Patricia (United Kingdom) says:

These are delicious. I had no molasses, and used golden syrup instead. Yummy!!!!

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· Nov 18 · #113713

Jana (France) says:

Made these as I had two leftover egg yolks - didn't have any molasses, but used a combo of brown sugar, maple syrup & cream of tartar - they turned out great!

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· Sep 20 · #130834

Lindsay (United Kingdom) says:

These cupcakes were delicious. My work colleague thought they were competition worthy. I also used Golden syrup as didn't have molasses and added a little blob of butter-cream icing on top. Think I might try adding a bit more ground ginger next time though as could only just taste it.

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· Apr 7 · #139426

Joanne (United Kingdom) says:

I made macaroons today and searched for a recipe to use the leftover yolks. This one was the easiest I could find - quick and using ingredients that are always to hand. I used black treacle instead of molasses and will admit that I threw things in rather than really measuring. The smell from the kitchen is amazing and it is killing me to wait the last five minutes I know they need to be fully baked! Can't wait to taste these: if they taste even half as good as they look, they'll become a regular here :-)

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