Grandmas Sorghum Cupcakes Recipes

GRANDMA'S SORGHUM CUPCAKES

Steps:

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

OLD FASHIONED SORGHUM COOKIES

Steps:

• Preheat your oven to 350 degrees. Prepare your cookie sheet by either spraying with cooking spray or line with parchment paper.
• In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg and sorghum. Add the spices, baking soda, and salt until combined. Add the flour and mix well.
• Shape into 2-inch balls and roll in the sugar. Place 2 1/2 inches apart on the cookie sheets. Press the cookies down with a fork in opposite directions (like a peanut butter cookie). Bake for 12 minutes or until the tops are cracked. Remove to wire racks to cool.

GRANDMA GUDGEL'S BLACK BOTTOM CUPCAKES

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.

GRANDMA'S CRUMB CAKE (OR CUPCAKES)

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.