"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Gingerbread cupcakes, by Betty Barnes, is from The Sadler Family Cook Book,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 cup butter 1 cup molasses 2-1/2 cup flour 1 tsp. baking soda 1/4 tsp. salt 1 tsp. ground ginger 1 tsp. cinnamon 1/4 tsp. allspice 1 cup sour cream grated rind of 1 orange
Preheat oven to 350º oven. In a small saucepan melt the butter and stir in the molasses. Sift together the dry ingriedents. Stir in the butter molasses mixture. Add the sour cream and orange rind and combine well. Pour into muffin pans and bake for 30 min. or until cake tester comes out clean.
No eggs in this recipe. Serve warm with whipped cream of hard sauce.
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