jglass
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Cherry Gingerbread Cupcakes
1/2 cup shortening
1 cup sugar
2 eggs
1 cup molasses
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 cup buttermilk
1/2 cup chopped walnuts
24 maraschino cherries, well drained
LEMON CREAM CHEESE FROSTING:
4 ounces cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
1-3/4 to 2 cups confectioners’ sugar
In a large mixing bowl, cream shortening and sugar until light and fluffy. Add eggs and molasses; mix well. Combine the flour, baking soda, ginger and cinnamon; add to creamed mixture alternately with buttermilk. Stir in walnuts.
Fill paper-lined muffin cups two-thirds full; place a cherry in the center of each. Bake at 375° for 20-24 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a small mixing bowl, beat cream cheese and butter until smooth; add vanilla and lemon peel. Gradually beat in the confectioners’ sugar. Frost cupcakes. Yield: 2 dozen.
1/2 cup shortening
1 cup sugar
2 eggs
1 cup molasses
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 cup buttermilk
1/2 cup chopped walnuts
24 maraschino cherries, well drained
LEMON CREAM CHEESE FROSTING:
4 ounces cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
1-3/4 to 2 cups confectioners’ sugar
In a large mixing bowl, cream shortening and sugar until light and fluffy. Add eggs and molasses; mix well. Combine the flour, baking soda, ginger and cinnamon; add to creamed mixture alternately with buttermilk. Stir in walnuts.
Fill paper-lined muffin cups two-thirds full; place a cherry in the center of each. Bake at 375° for 20-24 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a small mixing bowl, beat cream cheese and butter until smooth; add vanilla and lemon peel. Gradually beat in the confectioners’ sugar. Frost cupcakes. Yield: 2 dozen.