MamasHealth.com Home Cake Recipes Applesauce cake Bacardi cake Black forest cake Coffee cake Cranberry bundt cake Fat-free cake Frosted cake Georgian fruit cake Gingerbread cake Gingersnap cupcakes Lemon pound cake Peppermint pound cake Peppermint cheesecake Plum cake Strawberry shortcake Vanilla cake loaves Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Tips for healthy holiday meals Egg Substitutes Cooking tips Wine info Food Delivery Programs Inexpensive Ovens Mama's Kitchen Dilemmas	Gingersnap Cupcakes Ingredients: 2/3 cup of shortening 1 tbsp of ground ginger 1 tsp of cinnamon 2 eggs, whipped 1 cup of buttermilk 1 tsp of baking soda 2 cups of flour 2/3 cup of molasses 2 tbsp of butter 1/2 cup of brown sugar Directions: Preheat oven to 350 degrees F. Boil the brown sugar, ginger, cinnamon, molasses, shortening and butter for 2 minutes. Allow to cool. Add the eggs, buttermilk, baking soda, flour to the brown sugar mixture. Mix well Spoon the cupcake batter into greased cupcake tins. Bake cupcakes in a 350-degree oven for 20 minutes. Do not frost the cupcakes.       Spice Cupcakes Ingredients: 2 cups of buck wheat flour 2 tsp of cinnamon 1/4 tsp of salt 2 tsp of baking powder 1 tsp of nutmeg 1 cup of brown sugar 1 cup of light sour cream 1/4 cup of raisins 1 tbsp of honey 1 tsp of ground cloves Directions: Preheat oven to 375 degrees F. Combine all the ingredients together in an electric mixer. Mix ingredients on high for three minutes. Spoon the cupcake batter into paper-lined cupcake trays. Bake cupcakes on a 375-degree for 20 minutes. Sprinkle the tops with ginger powder and sugar.	Sign up for our Email Newsletter For Email Marketing you can trust
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