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Recipe: Gingerbread Cupcakes (using Swan's Down Cake Flour, 1930's)

Desserts - Cakes
GINGERBREAD CUP CAKES

2 cups sifted Swans Down Cake Flour
2 teaspoons Calumet Baking Powder
1/4 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/3 cup butter or other shortening
1/2 cup sugar
1 egg, well beaten
2/3 cup molasses
3/4 cup sour milk or buttermilk*

Sift flour once, measure, add baking powder, soda, spices, and salt, and sift together three times.

Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg and molasses; then flour, alternately with milk, a small amount at a time. Beat after each addition until smooth.

Bake in greased cup cake pans in moderate oven (375 degrees F) for 20 minutes, or until done.

*Three-fourths cup sweet (regular) milk my be substituted for sour milk and baking soda in this recipe.

Makes 2 dozen cup cakes
Source: General Foods Cooking School of the Air, 1930's
MsgID: 3158226
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Vintage Recipes in Print - 05-22-15 Dail...
Board: Daily Recipe Swap at Recipelink.com
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Recipe Booklet Title: The Sealtest Food Adviser - Winter 1940, Sealtest, Inc.
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