Grandma's Sorghum Cupcakes

A delicious muffin filled wiith spices; good with or without icing. I found this in a 1982 Best of Recipes, Brownstown (Indiana) Newspaper. If sorghum is not available; dark molasses can be substituted.

• Ready In: 30 mins
• Serves: 12

Ingredients

• 1⁄2 cup shortening
• 1⁄2 cup sugar
• 1  egg
• 1⁄2 teaspoon vanilla
• 1  cup sorghum
• 1⁄2 cup water (hot)
• 2 1⁄2 cups flour
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ginger
• 1⁄2 teaspoon clove
• 1⁄2 teaspoon cinnamon

Directions

1. Cream shortening, sugar, egg and vanilla in a bowl.
2. 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.
3. Stir in dry ingredents; mix well.
4. Pour into oiled muffin tins;sprinkle tops with sugar (about 1 teaspoons per muffin) bake at 350 for 25-30 minute.