Triple Gingered Molasses Cupcakes with Royal Icing. Photo courtesy of Little Star Baking Co.
Updated: Friday, 04 Nov 2011, 6:00 PM EDT
Published : Friday, 04 Nov 2011, 5:56 PM EDT
INDIANAPOLIS - When most people hear molasses they think of the olden days, when your great-greats were working the farm, or that scene from “To Kill A Mockingbird” when Scout calls out Walter Cunningham for pouring it all over his meat and vegetables.
But really, molasses is a timeless sweetener, one with depth and versatility.
Naturally gingerbread most likely comes to mind when discussing baking with molasses. You’ll never get the flavor or the moistness without it. It is crucial for a great gingerbread recipe.
And it was crucial in making the featured cupcake this week:
Triple Gingered Molasses Cupcakes with Royal Icing.
I combined three forms of ginger – powdered, fresh and candied – for a ginger flavor blast. And the cup full of molasses I added just made the batch perfect. Ginger and molasses are like peanut butter and jelly – total food besties!
The royal icing made the whole thing come together, reminiscent of a true white icing-piped gingerbread cookie.
If I have not convinced you yet of the deliciousness of molasses, you will just have to try it out for yourself.
Molasses Facts and Tips:
Twinkle VanWinkle was born in a small town in Mississippi. A life-long lover of music, media and food, she grew up following those three things along her path. She has almost 20 years of professional cooking under her apron strings, feeding thousands of friends, family and other folks while working in restaurants and bakeries in Oxford, Miss. She baked 300 apple pies for the “Oprah Winfrey Show” and appeared on “The Best Of...” in the same year. Along with producing dynamic entertainment content for LIN Media, she is a mother, musician and social media fanatic.
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