| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
February 19 |
1 |
servings |
INGREDIENTS
| 1 1/4 |
c |
All-purpose flour |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Freshly grated nutmeg |
| 1/4 |
ts |
Ground cloves |
| 1/4 |
c |
Vegetable shortening |
| 1/4 |
c |
Granulated sugar |
| 1 |
lg |
Egg |
| 1/2 |
c |
Unsulfured molasses stirred together with |
|
|
; 1/2 cup boiling water |
| 4 |
oz |
Cream cheese; softened |
| 2 |
tb |
Unsalted butter; softened |
| 1/2 |
c |
Confectioners' sugar |
INSTRUCTIONS
In a bowl whisk together the flour, the baking soda, the spices, and a
pinch of salt. In another bowl with an electric mixer cream together the
shortening and the granulated sugar, beat in the egg, and beat in the flour
mixture alternately with the molasses mixture, beating well after each
addition. Divide the batter among 12 paper-lined 1/2-cup muffin tins and
bake the cupcakes in the middle of a preheated 350°:F. oven for 15 to
20 minutes, or until a tester comes out clean. Turn the cupcakes out onto a
rack and let them cool completely.
In another bowl beat together the cream cheese, the butter, and the
confectioners' sugar until the icing is fluffy and spread the icing on the
cupcakes.
Makes 12 cupcakes.
Gourmet February 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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