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Cook'n with Betty Crocker 
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Ginger Cakes |
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Serves: 18 Print this Recipe1/3 cup vegetable oil 1/2 cup sugar 1/2 cup molasses 1 egg 1 teaspoon soda pop 2 cups flour, stirred and measured 1 teaspoon ginger 1/2 teaspoon cinnamon 1/4 teaspoon cloves ground 1/2 cup buttermilk 1/2 cup pecans coarsely chopped 1/2 cup raisins In large mixing bowl combine melted shortening, sugar, molasses, egg, and soda; beat until well blended and light. Add sifted dry ingredients and buttermilk (or sour milk, see below); mix until well blended. Stir in nuts and raisins. Spoon batter into muffin tins that have been greased or lined with cupcake liners, filling about 2/3 full. Bake at 350 degrees F. for 20 to 25 minutes. If desired, frost with Caramel Frosting (recipe in this cookbook). Makes 18 large cupcakes. Note: To sour milk, put 1/2 tablespoon vinegar into measuring cup; add enough milk to make 1/2 cup; allow to stand for 5 minutes. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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