Newborn Ginger Babies I (Espresso)
photo by Julie Bs Hive
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
30
ingredients
- 473.18 ml all-purpose flour
- 29.58 ml all-purpose flour
- 59.14 ml instant espresso powder
- 44.37 ml unsweetened cocoa
- 14.79 ml ground ginger
- 3.69 ml salt
- 2.46 ml baking powder
- 236.59 ml unsalted butter, softened
- 236.59 ml light brown sugar, packed
- 4 large eggs, at room temperature
- 29.58 ml fresh ginger, grated
- 473.18 ml light molasses
- whipped cream, for garnish
- lemon peel, for garnish
directions
- Heat oven to 350°F Grease and flour a mini muffin pan. Combine flour, espresso powder, cocoa, ginger, salt and baking powder in large bowl. Beat butter and brown sugar in large mixer bowl on medium-high speed until light and fluffy.
- Reduce speed to medium; add eggs one at a time, beating 1 minute after each addition. Beat in grated ginger and molasses. Fold in dry ingredients with a rubber spatula just until blended. Divide batter among prepared pans. Bake 10 minutes or until done.
- Cool in pans on wire rack 10 minutes. Invert cooled cakes and top with whipped cream and candied lemon peel.
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RECIPE SUBMITTED BY
2Bleu
Duncan, South Carolina
Original Zaaarite. Food lovers.
Lynnda passed away in March 2020. Her recipes live on here for everyone to enjoy and Rick continues the tradition. We will forever live together through our food. Live well. Eat well.?