Recipe: Ginger island cupcakes
These ginger cupcakes with satisfy your sweet-tooth cravings in an instant!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.styleathome.com.
Cooking tools:
- Oven
- Baking sheet
- Muffin tin
- Cupcake liner
- Pot
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Grater
- Saucepan
- Pastry brush
- Cooling rack
- Stove
- Spoon
- Kitchen timer
- Peeler
- Kosher salt container
- Paring knife
Ingredients
- 1/2 to 3/4 cup sweetened shredded coconut (preferably angel flake) for garnish.
- 1 cup chocolate stout beer
- 1 cup blackstrap molasses
- 1/2 teaspoon baking soda
- 1/2 cup granulated sugar
- 1/2 cup packed dark brown sugar
- 3/4 cup vegetable oil
- 2 heaping tablespoons peeled and grated fresh ginger
- 1-1/2 teaspoons pure vanilla extract
- 3 large eggs, at room temperature
- 1-3/4 cups whole-wheat pastry flour
- 1/4 cup buckwheat flour
- 2 tablespoons ground ginger
- 1-1/2 teaspoons baking powder
- 1 teaspoon ground saigon cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon yellow mustard powder
- 1/2 cup water
- 1 teaspoon peeled and freshly grated ginger
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