Having lived in a state of upheaval as we packed, moved, and then unpacked I was looking forward to the day we’d be settled enough in our new home that I could bake. Our kitchen is the heart of our home and when it is producing wonderful comfort food all is well even though all may not be completely in place.
You can imagine my dismay then, when, on our first night, we discovered that our stove had not been converted from natural gas to propane. Not only that, but the needed conversion kit was somehow missing. It could be, and was, ordered but took about a week or so to arrive; and then there was the scheduling of the busy propane technician to come and make the conversion.
All in all I was without my stove for about two weeks. We made do quite nicely with a griddle, charcoal grill, rice cooker, and crock pot but once the stove was finally in place and ready to be fired up, I was ready to bake. I immediately dashed out to the local Dollar General and purchased a pound of butter albeit the salted kind (I typically bake with unsalted butter).
This recipe of Molasses Crumb Cupcakes was the first thing I baked in our new oven. The flavor is reminiscent of gingerbread ~ perfect for the holidays; and the moist texture allows them to keep well ~ perfect for drop in company during the holidays. The recipe makes about 2 dozen. We ate one and froze another.
3 1/2 c of flour
1 c sugar
1 1/2 sticks butter (unsalted) at room temperature
1/4 t cinnamon
3/4 t kosher salt (if using salted butter, eliminate the salt)
2 large eggs
1 c mild molasses
1 c buttermilk
1 t baking soda
1/4 c boiling water
Preheat the oven to 350 degrees.
In a large bowl combine the flour, sugar, butter, cinnamon, and salt with your hands or with a pastry blender until crumbly. Set aside 1 cup.
Add the eggs, molasses, and buttermilk to the remaining flour mixture whisking until combined. Stir the baking soda into the boiling water then whisk into the batter. Batter will be slightly lumpy.
Line 20-24 cupcake cups with paper liners, then fill 3/4 full with the batter. Sprinkle the reserved crumble mixture evenly over the batter. Bake about 20 minutes. Remove from the pan, and cool on a rack before serving.
The recipe for these cupcakes came from this new and fast~becoming~a~favorite cookbook: