Ginger and Molasses Cupcakes

Name: Ginger and Molasses Cupcakes
Yield: makes 26
Ingredients: 3 cups all-purpose flour; 2 teaspoons baking soda; 1 teaspoon salt; 1 1/2 cups sugar; 2/3 cup unsulfured molasses; 2 large eggs; 1 cup (2 sticks) unsalted butter, melted; 1/3 cup hot water; 9 ounces (about two 6-inch pieces) fresh ginger, peeled and minced (1 cup); Whipped Cream (unsweetened; page 316); Ground ginger, for dusting

January 24, 2012

Spicy cupcakes packed with a generous amount of fresh ginger are just right for cool-weather days. Choose fresh ginger that is plump with smooth skin. To peel, run the edge of a teaspoon along the length of a piece, working in and out of the crevices; use a firm but light touch to remove only the papery coating, not the flavorful flesh beneath. A mini chopper or food processor makes quick work of mincing the ginger.

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