Winter 2018/19 Issue
LETTER FROM THE EDITOR
FIVE YEARS
As this magazine celebrates its fifth anniversary with this issue, I realize it’s a milestone for me as well. I’ve held the position of editor of this m...
TO BAKE FOR A CROWD
Molly Lester fondly recalls baking with her grandmother, Donna Pidcock, as a young girl. She handed down this recipe for sweet molasses cupcakes.
Ingredients
- 4 cups flour
- 2 cups sugar
- 1 cup butter, softened
- 2 cups water
- 1 cup molasses
- 2 teaspoons baking soda
Preparation
- Preheat your oven to 350°F. Mix the flour, sugar and butter with no liquid. Put aside 1 cup of this mixture for the topping.
- Boil the water. In a large bowl, combine the molasses and baking soda and carefully pour the boiling water over it. (Caution: The liquid will foam up, so make sure the bowl is big enough, and move to the next step right away.)
- Mix in the dry ingredients. Fill the cupcake liners ¾ full. Top with the crumbles that you set aside, and bake for 15 to 18 minutes.
Makes 36.
Related Stories & Recipes
