Peanut Butter Cupcakes with Molasses

This was my second batch of peanut butter cupcakes. This lot had molasses in them which made them darker than the first. They also didn’t come out tasting very sweet – which is good, but I decided to pep them up a bit with some chocolate and icing topping. I used a teaspoon to drip the topping over the cakes and they came out OK but I think I need a new little icing bag for fiddly work like this to look really good.

Handy tip: When measuring out molasses with a spoon, coat the spoon with cooking/vegetable oil beforehand and the molasses will simply roll off the spoon into your bowl. Easy!

Crazy molasses fact: On January 15, 1919, a large molasses storage tank burst in the North End neighbourhood of Boston, Massachusetts in the US and a wave of molasses rushed through the streets at an estimated 35 mph, killing 21 and injuring 150 people. It crumpled the steel support of an elevated train and knocked over a fire station. The event, known as The Boston Molasses Disaster, has entered local folklore and residents claim that on hot summer days, the area still smells of molasses.

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