I love how recipes have a way of fading in and out of our lives, how you can have a favourite recipe that you make all the time and then you forget all about it, only to rediscover it months, sometimes years, later.
It’s the rediscovering that I love the most. There’s a kind of joy about how former favourites suddenly pop back into our minds, along with all of the memories of when we used to make them.
This recipe for cupcakes resurfaced at my son’s birthday party in August. It’s an old one that mom found it in a Chatelaine magazine back in 1957, the year after she and dad were married. (Mom said it was likely one of the first things she ever baked since she was never allowed in the kitchen growing up.)
She used to make the cupcakes often when my older siblings were little but the recipe got buried (filed away in her big recipe box) as new recipes came along. When my nieces and nephews were little mom started making them again around Halloween, frosting them with orange icing and brown jimmies.
Now 15 or so years later they have reappeared.
These cupcakes have a beautiful, light texture and are especially yummy frosted with a simple vanilla icing.
Mom’s ginger puffs – fluffy gingerbread cupcakes
- ½ cup sugar
- 1/4 cup butter, melted
- ½ cup Crosby’s Fancy Molasses
- 1 ¼ cups flour
- 1 tsp baking soda
- ½ tsp ginger
- ¼ tsp cloves
- ¼ tsp cinnamon
- ½ tsp salt
- ½ cup boiling water
- 1 egg, unbeaten
- In a medium bowl combine sugar, butter and molasses.
- In a separate bowl combine the dry ingredients.
- Add this dry mixture to the sugar & butter bowl and mix well.
- Stir in the boiling water and then the egg last.
- Spoon into cupcake pans that have been well greased or lined with paper cups.
- Bake at 400 F for 10-15 minutes
Makes 12 regular sized cupcakes