Wednesday, November 28, 2007

Gingerbread Cake, P/Butter Cups Cupcakes

Gingerbread Cake

1/3 c. butter

1/2 c. boiling water

1/4 c. sugar

1/2 c. molasses

1 egg, beaten

1 1/2 c. flour

1 tsp. baking soda

2 tsp. ginger powder

Combine butter and water; stir until melted. Add sugar, molasses and egg. Combine well. Combine flour, soda and ginger. Combine with other mixture. Pour into baking pan. Bake at 375 degrees for 20 minutes. Top with Cool Whip or icing.


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Peanut Butter Cups Cupcakes

1 3/4 cups flour
1 1/4 cups firmly packed brown sugar
3 tsp baking powder
1 tsp salt
1 cup milk
1/3 cup shortening
1/3 cup peanut butter
1 tsp vanilla extract
2 large eggs
24 miniature milk-chocolate covered
peanut butter cups candies

Heat the oven to 350 F. Line 24 muffin cups with paper baking cups. In a large bowl, combine all the ingredients except the peanut butter cups candies at low speed until moistened. Beat for two minutes at medium speed. Fill the prepared muffin cups 2/3 full. Press a peanut butter cup candy into the batter until the top edge is even with the batter. Bake for 18-22 minutes or until the cupcakes spring back when touched lightly.

Yield: about 24 cupcakes

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