Ginger and Molasses Cupcakes with Whipped Cream
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 8 ounces (2 sticks) unsalted butter, melted
- 1 1/2 cups sugar
- 2/3 cup unsulfured molasses
- 2 large eggs
- 1/3 cup hot water
- 9 ounces (2 pieces, each 6 inches) fresh ginger, peeled and minced (1 cup)
- 2 cups heavy cream, whipped to soft peaks
- Ground ginger, for garnish
Instructions
Ginger and Molasses Cupcakes with Whipped Cream serves 26 original recipe by Martha Stewart.
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