Christmas baking! These are my first creation, the cake recipe taken from an American cupcake book given to me by my boyfriend’s lovely mother. Due to the landing of the American ‘Wholefood’s’ in Cheltenham, these didn’t have to remain a pipe dream. I matched the heavy molasses taste with light vanilla buttercream, and a thin disc of fondant…stamped with my fancy new snowflake gadget. Let me know what you think, or better yet- make them yourself and tell me!
Black-strap Molasses Cupcakes with Vanilla Snowflake Icing
98g Self-raising flour (direct conversion from cups!)
2tsp Ground ginger
3/4 tsp Ground cinnamon
3/4 tsp Baking soda
4tsp of Milk
6 tbsp of butter
2 tbsp Black molasses
2 Eggs, beaten
I used a food processor to blend the ingredients, first dissolving the baking soda in the milk. Fill muffin cups 2/3s full and back at about Gas 5 until a skewer comes out clean. I iced mine with vanilla buttercream….like so!
A little piped swirl, and a thinly rolled circle of fondant….with my cool new thing!
The result is a spicy, dark cake with a vanilla lift from the icing. They got great feedback from the anonymous tasters! Hope you like them too…let me know how they turn out!
Stay Unchained<3
Unchained Baking 