Molasses Cupcakes + Cinnamon Frosting


 Prep Time : 15 + 15 Minutes | Cook Time : 20 Minutes | Total Time : 1 hour | Difficulty : Easy

Hello my lovelies! I know we have had a few cupcake recipes lately. It’s such a quick way to get some cake in your face. So long as they’re good. I’ve eaten some dry cupcakes in my time. With too much frosting. These cupcakes are not that. Moist tender and flavourful cake. Topped with just enough buttery, lightly spiced frosting. I found this recipe in an old American recipe book that my mother has. After flipping through it on my last visit to my parents’ I got myself a copy from Thriftbooks. I made some tweaks to the ingredients. Added more butter. Then flipped the method. I always get great results using the Hummingbird Bakery method. Rub the butter into the dry ingredients then add the liquids. It’s so forgiving. Perfectly domed cakes with great texture. Molasses has a wonderful caramelly, licoricey slightly bitter flavour that mellows beautifully when you put it in cake.

Heat the oven to 180C( 350F). Line a regular cupcake pan with paper cases. Put the flour, baking powder, sugar, cinnamon and butter into the bowl of a standing mixer or food processor.

Mix on a low speed until the butter is completely rubbed into the dry ingredients. It should look sandy with no visible bits of butter.

In another bowl whisk together the milk, vanilla extract, egg and molasses. Pour into the mixer bowl.

Mix on a low speed until smooth.

Divide the batter evenly between the 12 muffin cases. It is just the right amount. I used the OXO good grips large scoop slightly under-filled to portion it out.

Bake for 15 to 18 minutes, rotating the pan halfway through baking. The cakes should be well risen and spring back when lightly pressed in the centre. Watch them carefully from 12 minutes onwards so you can whip them out as soon as they are done.

Let the cakes cool for a few minutes in the pan before transferring to a wire rack to cool. While the cakes are cooling make the frosting. Put all the ingredients onto a bowl and beat until smooth and fluffy – about 5 minutes.

Pipe or spread the frosting onto the cakes. Again there is just enough to frost all 12 without going overboard. Now eat the cupcakes. Take the paper off first though…

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Molasses Cupcakes + Cinnamon Frosting


Prep Time : 15 + 15 mins | Cook Time : 20 mins | Total Time : 1 hour | Difficulty : Easy | Makes : 12 cupcakes

Soft cupcakes packed with aromatic molasses flavour topped with buttery cinnamon frosting.

Ingredients:

For the cupcakes

  • 1 cup (140 grams) all purpose flour
  • 1 + 1/2 teaspoons baking powder
  • 1/2 cup (100 grams) sugar
  • 1 teaspoon ground cinnamon
  • pinch salt
  • 6 tablespoons (85 grams) softened butter
  • 6 tablespoons (90 mls) milk
  • 1 large egg
  • 1/4 cup (75 grams) molasses
  • 1 teaspoon vanilla extract

For the frosting

  • 2 cups (250 grams) icing sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • scant 6 tablespoons (80 grams) softened butter

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Standing or hand held electric mixer
  • 12 cup muffin pan lined with paper cases

Directions:

Heat the oven to 180C( 350F). Line a regular cupcake pan with paper cases. Put the flour, baking powder, sugar, cinnamon and butter into the bowl of a standing mixer or food processor.

Mix on a low speed until the butter is completely rubbed into the dry ingredients. It should look sandy with no visible bits of butter.

In another bowl whisk together the milk, vanilla extract, egg and molasses. Pour into the mixer bowl.

Mix on a low speed until smooth.

Divide the batter evenly between the 12 muffin cases. It is just the right amount. I used the OXO good grips large scoop slightly under-filled to portion it out.

Bake for 15 to 18 minutes, rotating the pan halfway through baking. The cakes should be well risen and spring back when lightly pressed in the centre. Watch them carefully from 12 minutes onwards so you can whip them out as soon as they are done.

Let the cakes cool for a few minutes in the pan before transferring to a wire rack to cool. While the cakes are cooling make the frosting. Put all the ingredients onto a bowl and beat until smooth and fluffy – about 5 minutes.

Pipe or spread the frosting onto the cakes. Again there is just enough to frost all 12 without going overboard. Now eat the cupcakes. Take the paper off first though…

Cook’s Notes:

  • These cupcakes are also delicious with lemon frosting – omit the cinnamon and replace the milk with 2 tablespoons of lemon juice

 – These cupcakes will keep for up to three days in an airtight container at room temperature – 

Adapted from The New World Encyclopedia of Cooking.

© 2017 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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