Ginger and Molasses Cupcakes

"Spicy cupcakes packed with a generous amount of fresh ginger are just right for cool weather days. Choose fresh ginger that is plump with smooth skin. To peel, run the edge of a teaspoon along the length of a piece, working in and out of the crevices; use a firm but light touch to remove only the papery coating, not the flavorful flesh beneath. A mini chopper or food processor makes quick work of mincing the ginger." -- Martha

I live in Texas. And such as it has been hot and hotter since mid-May, and I didn't get around to making any of these recipes during the winter months, there is slight chance that I'd have picked a day to make these Ginger and Molasses Cupcakes when the weather was cool. Nope, that won't happen for at least another 3 1/2 months or so.....if we are lucky! So I made them this morning...before the tmperature hit the mid 90's...or higher.

When I was reading over this recipe I had thought to myself..."Self? Don't you think that we should be using nutmeg instead of ginger with the molasses? Aren't those two a staple together in many concoctions from the kitchen?" As I pondered answering myself, I realized that I happened to have some ginger in the freezer anyway (Rachel always says, peel it, and place it in a plastic bag for the freezer and it will stay for months. That's what I had done alright.) So, just stick to the game plan; make the cupcakes as written.

The ingredients are pretty standard, albeit the ginger and molasses...both of which you really can't say you are making "Ginger and Molasses Cupcakes" without. But because I had run into this situation i previous recipes, I had both on hand. Well, I had regular molasses not the unsulfured kind martha recommends....same dif.) SIDE NOTE: I can't stand it when someone says "same dif or difference. 2-1=1 and 4-3=1 both have 1 as the same difference. I am pretty sure that is the only applicable use of the term. Although I could be wrong...I was once, in 1975.)

Anyway, the recipe was easy and straight forward, the taste? I would have preferred the nutmeg. Until next time.....