Grandmas Sorghum Cupcakes Recipes

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OLD FASHIONED MOLASSES CAKE



OLD FASHIONED MOLASSES CAKE image

MANY YEAR AGO SUGAR WAS SCARCE. AFTER COTTON PICKING TIME WAS OVER A FAMILY WOULD USUALLY BUY A 50 LB BAG TO LAST UNTIL SPRING. I WILL NEVER FORGET WHEN I WAS REAL SMALL I KNOCKED A BOTTLE OF TURPENTINE OFF INTO THE OPENED 50 LB BAG OF SUGAR, MY MOTHER DIPPED OFF THE TOP PORTION. BACK THEN IN NORTH CENTRAL ALABAMA FARMERS GREW...

Provided by Jewel Hall

Categories     Cakes

Time 1h5m

Number Of Ingredients 10

1 1/2 c all-purpose flour
11/2 tsp baking powder
1/2 tsp cinnamon, ground
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt
1 egg, beaten
1/2 c butter, melted
1 c molasses
1/2 c hot water

Steps:

  • 1. PREHEAT OVEN TO 375 DEGREES, GREASE A SQUARE 9X9 INCH BAKING PAN, SIFT FLOUR, SODA, SPICES AND SALT, SET ASIDE.IN A LARGE BOWEL WITH ELECTRIC MIXER, BEAT EGG, BUTTER, MOLASSES AND WATER UNTIL COMBINED. ADD FLOUR MIXTURE AND BEAT UNTIL SMOOTH. POUR INTO GREASED PAN AND BAKE 30 TO 35 MINUTES OR UNTIL TOOTH PICK COMES INSERTED IN THE CENTER, COMES OUT CLEAN. COOL PARTIALLY IN PAN ON RACK. CUT INTO SQUARES AND SERVE WHILE WARM. THIS IS AN OLD RECIPE.

OLD-FASHIONED MOLASSES CAKE



Old-Fashioned Molasses Cake image

This old-time spice cake is lower in fat but big on flavor. Serve it warm for breakfast on a frosty morning or have a square with hot cider on a snowy afternoon. It's a great cold-weather treat. -Deanne Bagley, Bath, New York

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 9 servings.

Number Of Ingredients 11

2 tablespoons reduced-fat butter, softened
1/4 cup sugar
1 large egg, room temperature
1/2 cup molasses
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup hot water
9 tablespoons fat-free whipped topping

Steps:

  • In a small bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in egg. Beat in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; add to butter mixture alternately with water, mixing well after each addition., Transfer to a 9-in. square baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares; garnish with whipped topping.

Nutrition Facts : Calories 148 calories, Fat 2g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 205mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 0 fiber), Protein 2g protein.

GLUTEN-FREE VANILLA CUPCAKES



Gluten-Free Vanilla Cupcakes image

Decorate these simple gluten-free vanilla cupcakes for any special occasion or holiday. Since the frosting recipe includes cream cheese, be sure to refrigerate leftovers. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 15

2/3 cup butter, softened
1-3/4 cups sugar
2 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2-1/2 cups gluten-free all-purpose baking flour
2-1/2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1-1/4 cups 2% milk
FROSTING:
1/2 cup butter, softened
1 package (8 ounces) cream cheese, softened
3 cups confectioners' sugar
2 teaspoons vanilla extract
1 to 2 tablespoons 2% milk

Steps:

  • Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, xanthan gum and salt; add to creamed mixture alternately with milk, beating well after each addition., Fill prepared cups three-fourths full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , For frosting, in a large bowl, beat butter, cream cheese, confectioners' sugar and vanilla until smooth. Gradually beat in enough milk to achieve desired consistency. Frost cupcakes. Refrigerate leftovers.

Nutrition Facts : Calories 284 calories, Fat 13g fat (8g saturated fat), Cholesterol 50mg cholesterol, Sodium 214mg sodium, Carbohydrate 40g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.

AUNT NORMA'S RHUBARB MUFFINS



Aunt Norma's Rhubarb Muffins image

These fabulous muffins have a crunchy sweet sugar topping and are great with no extra added butter or jam.

Provided by charliebabe

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 50m

Yield 24

Number Of Ingredients 14

2 ½ cups flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ¼ cups brown sugar
½ cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 cup buttermilk
1 ½ cups diced rhubarb
½ cup chopped walnuts
1 tablespoon melted butter
⅓ cup white sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper cups.
  • In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb and walnuts. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.
  • Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing.

Nutrition Facts : Calories 157.1 calories, Carbohydrate 21.5 g, Cholesterol 9.4 mg, Fat 7.1 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 1.2 g, Sodium 141 mg, Sugar 10.8 g

GLUTEN-FREE LEMON CUPCAKES



Gluten-Free Lemon Cupcakes image

Delicious and moist, these gluten-free lemon cupcakes come out tasting better than if they were made with regular flour. Frost with raspberry buttercream or your favorite frosting for a perfect and satisfying gluten-free treat!

Provided by squeeziebrb

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 10

⅝ cup milk, at room temperature
3 ¾ teaspoons lemon juice
¼ cup vegetable oil
2 egg whites, room temperature
2 lemons, zested
1 ½ teaspoons vanilla extract
1 ⅛ cups gluten-free flour (such as Jeanne's Gluten-Free All-Purpose Flour Mix; recipe in footnotes)
¾ cup white sugar
2 teaspoons double-acting baking powder
¼ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
  • Whisk milk and lemon juice together in a bowl. Beat vegetable oil, egg whites, lemon zest, and vanilla extract into milk mixture.
  • Combine gluten-free baking flour, sugar, baking powder, and salt together in a large bowl. Add milk mixture to flour mixture; beat on medium speed with an electric mixer until batter is well mixed, about 2 minutes. Spoon batter into lined cups to about 3/4-full.
  • Bake in the preheated oven until tops are a light golden brown and a toothpick inserted in the center of the cupcake comes out clean, 18 to 20 minutes. Cool cupcakes in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 100.2 calories, Carbohydrate 13.6 g, Cholesterol 1 mg, Fat 4.8 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 0.9 g, Sodium 144.3 mg, Sugar 13.3 g

GRANDMA'S SORGHUM CUPCAKES



Grandma's Sorghum Cupcakes image

A delicious muffin filled wiith spices; good with or without icing. I found this in a 1982 Best of Recipes, Brownstown (Indiana) Newspaper. If sorghum is not available; dark molasses can be substituted.

Provided by BakinBaby

Categories     Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 13

1/2 cup shortening
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
1 cup sorghum
1/2 cup water (hot)
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon clove
1/2 teaspoon cinnamon

Steps:

  • Cream shortening, sugar, egg and vanilla in a bowl.
  • Take 1 cup sorghum; pour half into the mixing bowl, then fill the cup with hot water; add to creamed mixture. This step insures you get all the sorghum out of the cup.
  • Stir in dry ingredents; mix well.
  • Pour into oiled muffin tins;sprinkle tops with sugar (about 1 teaspoons per muffin) bake at 350 for 25-30 minute.

Nutrition Facts : Calories 264.3, Fat 9.7, SaturatedFat 2.4, Cholesterol 15.5, Sodium 240.1, Carbohydrate 40.5, Fiber 1.8, Sugar 8.4, Protein 5

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