Grandmas Sorghum Cupcakes Recipes

Steps:

• Preheat oven to 325 degrees.
• Grease a 9" x 9" baking pan.
• Cream the sugar and butter together.
• Add sorghum and mix.
• Sift together flour, baking soda and cinnamon in another bowl.
• Stir dry ingredients into the creamed mixture.
• Stir the boiling water into the batter; it will foam up.
• Bake about 45 minutes or until it springs back after being pressed lightly.

Steps:

• Preheat the oven to 325 degrees Fahrenheit.
• Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place 10 ounces semisweet chocolate, 1 cup heavy cream and 2 ounces unsweetened chocolate in the top half of the double boiler. tightly cover with plastic wrap. Allow to heat for 8 minutes. Remove from the heat and stir until smooth. Set aside until needed.
• Place the eggs, sugar and vanilla extract in the bowl of an electric mixer fitted with a paddle. Beat on medium until lemon-colored and slightly thickened, about 4 minutes. Add the melted chocolate mixture and beat on medium for 15 to 20 seconds more. Add the cake flour, baking soda and chocolate chips, and beat on low for 10 seconds. Increase to medium and beat for an additional 10 seconds. Remove the bowl from the mixer. Use a rubber spatula and thoroughly combine the batter.
• Evenly divide the mixture into 18 bake cups that have already been positioned into muffin tins, filling the cups to within 1/4 below the rim. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Remove from the oven and allow to cool to room temperature.
• Heat 1/2 cup heavy cream in a 1 1/2-quart saucepan over medium-high heat. Bring to a boil. Place 6 ounces semisweet chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth.
• One at a time, dip the top of each of Granny's cupcakes into the chocolate icing. Sprinkle the grated white chocolate over the icing on each cupcake, and refrigerate for 30 minutes to set the icing.
• Allow the cupcakes to come to room temperature for 15 to 20 minutes before serving.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly butter muffin tins and set aside.
• Beat together the cream cheese, egg, sugar and salt. Stir in chocolate chips and set aside.
• In a separate bowl, sift together the flour, sugar, cocoa, baking soda and salt. Add the water, oil, vinegar, and vanilla. Beat until well combined. Batter will be thin.
• Fill muffin cups 1/3 full with the chocolate batter. Top each one with a spoonful of cream cheese mixture.
• Bake for 30 to 35 minutes.

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.