Serves: 18
Total Calories: 166
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 Ginger Cakes recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.
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