Grandmas Sorghum Cupcakes Recipes

AUNT ROSE'S SORGHUM CAKE

On vacation in Gatlinburg, I purchased an old timey cookbook called "A Taste Of The Past" by Phyllis Connor. Each recipe has notes about the family history of the recipe. I tried to make this cake where we were staying, without my reading glasses, and accidentally used self-rising flour. Boy oh boy, did it rise! It dripped on the bottom of the oven made lots of smoke. Security men with fire extinguishers came running into our unit since we had thrown open the windows. We had a good laugh, but they just couldn't understand why I would want to bake a cake while on vacation. I just had purchased some locally made sorghum and this recipe jumped out at me since it used sorghum and did not need to be frosted. When made properly, this cake turned out fragrant, moist and delicious. Give it a try... but use all-purpose flour ;)

Provided by Kats Mom

Categories Dessert

Time 55m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 7

Aunt Rose's Sorghum Cake image

Steps:

Preheat oven to 325 degrees.
Grease a 9" x 9" baking pan.
Cream the sugar and butter together.
Add sorghum and mix.
Sift together flour, baking soda and cinnamon in another bowl.
Stir dry ingredients into the creamed mixture.
Stir the boiling water into the batter; it will foam up.
Bake about 45 minutes or until it springs back after being pressed lightly.

Nutrition Facts : Calories 257.8, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.3, Sodium 266.2, Carbohydrate 44.9, Fiber 0.7, Sugar 27, Protein 2.5

Ingredients

1 cup sugar
1/2 cup butter, softened
1/2 cup sorghum molasses
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon cinnamon
1 cup water, boiling

GRANDMA'S CRUMB CAKE (OR CUPCAKES)

This is a recipe my grandmother made all the time. Like many of her old recipes that I have found, she didn't have instructions, just ingredients. See NOTE for making this as a cupcakes. I was the first grandchild and freely admit to being spoiled rotten. I hated raisins (still do) so she always made some of the cupcakes, or a...

Provided by Mikekey *

Categories Cakes

Time 40m

Number Of Ingredients 10

Grandma's Crumb Cake (or Cupcakes) image

Steps:

1. Pre-heat oven to 350°F. Coat a 13-x-9-inch oblong baking pan with nonstick cooking spray.
2. With pastry knife or fingers, cut butter into flour and sugar until crumbly. Reserve 1/2 cup for topping.
3. Add remaining ingredients to flour mixture and stir until just mixed.
4. Pour batter into prepared baking pan and top with reserved crumbs.
5. Bake 20-25 minutes. Cool on wire rack.
6. NOTE: To make cupcakes, line 15 muffin tins or cupcake tins with paper cupcake liners, or use nonstick cooking spray. Fill cupcake liners 2/3 full and sprinkle reserved crumb mixture evenly over tops. Bake as above.

Ingredients

1 c granulated sugar
3/4 c unsalted butter, softened
2 c all purpose flour
1 c raisins
1 c buttermilk
1 tsp baking soda
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp vanilla extract
2 large eggs

SORGHUM SPICE CAKE

Serve this sweet corn molasses cake with Corn Ice Cream.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Yield Makes two 8-inch cakes

Number Of Ingredients 12

Sorghum Spice Cake image

Steps:

Heat oven to 350 degrees. Butter and flour two 8-inch round cake pans and set aside. In a small saucepan, bring coffee just to a boil and stir in molasses and baking soda. Set aside. In a large bowl, sift together flour, spices, salt, and baking powder.
In another bowl, cream butter and sugar until fluffy. Beat in coffee-molasses mixture until well combined. Beat in flour mixture. Add eggs and mix well.
Divide batter between pans and bake for 30 to 35 minutes, or until a toothpick inserted into center of cake comes out clean. Cool for 10 minutes in pans, then turn out onto wire rack to cool completely. Serve with Corn Ice Cream.

Ingredients

1 cup brewed coffee
1 cup sorghum molasses
2 teaspoons baking soda
2 1/2 cups all-purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
2 teaspoons baking powder
8 tablespoons (1 stick) unsalted butter
3/4 cup dark brown sugar
2 large eggs, lightly beaten

GRANDMA GUDGEL'S BLACK BOTTOM CUPCAKES

My husband's Grandmother used to make these cupcakes every year for Thanksgiving and Christmas. They became a family favorite. I was asked this year to make these in honor of her memory. They are very delicious with a nice cream cheese surprise in the center!

Provided by NANCYSTANFIELD

Categories Desserts Cakes Holiday Cake Recipes

Yield 24

Number Of Ingredients 14

Grandma Gudgel's Black Bottom Cupcakes image

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly butter muffin tins and set aside.
Beat together the cream cheese, egg, sugar and salt. Stir in chocolate chips and set aside.
In a separate bowl, sift together the flour, sugar, cocoa, baking soda and salt. Add the water, oil, vinegar, and vanilla. Beat until well combined. Batter will be thin.
Fill muffin cups 1/3 full with the chocolate batter. Top each one with a spoonful of cream cheese mixture.
Bake for 30 to 35 minutes.

Nutrition Facts : Calories 172 calories, Carbohydrate 22.4 g, Cholesterol 18 mg, Fat 8.7 g, Fiber 1 g, Protein 2.5 g, SaturatedFat 3.9 g, Sodium 144.2 mg, Sugar 15.2 g

Ingredients

1 (8 ounce) package cream cheese
1 egg
⅓ cup white sugar
⅛ teaspoon salt
1 cup semisweet chocolate chips
1 ½ cups all-purpose flour
1 cup white sugar
¼ cup cocoa
1 teaspoon baking soda
½ teaspoon salt
1 cup water
⅓ cup vegetable oil
1 tablespoon distilled white vinegar
1 teaspoon vanilla extract