Recipe courtesy of Channon Mondoux
Save Recipe Print
2 hr 35 min
35 min
1 hr 30 min
30 min
24 cupcakes


Whipped Orange Flower Cream:


Line 24 cupcake tins with foil liners in your choice of colors (red and green are pretty for the holidays). Preheat the oven to 325 degrees F.

In a large bowl, whisk together the oil, sugar, molasses. Add the eggs and whisk until smooth. Stir in ginger

In another large bowl, whisk together the flour, cinnamon, salt, and cloves. Whisk the molasses mixture into the flour mixture until evenly combined.

In a small saucepan, bring the water to a boil. Remove from the heat and stir in the baking soda. Whisk the hot water into the batter until just combined. Transfer the batter into the prepared tins. Bake the cupcakes in the center of the oven, until a toothpick inserted into the center comes out clean, about 25 to 28 minutes. Cool the cupcakes on a rack.

Whipped Orange Flower Cream: In a cold bowl, beat whipping cream with orange flower water, and add sugar and cream of tartar gradually. Beat until stiff.

For Brandy sauce: melt butter over medium heat. Add brandy. Blend in confectioners' sugar.

Serve cupcakes with whipped cream and brandy sauce.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.


Christmas Cake Cookies

Recipe courtesy of Ree Drummond

Lemon Cake

Recipe courtesy of Ina Garten

Dump Cakes

Recipe courtesy of Ree Drummond

Ginger Pear Cake

Recipe courtesy of Food Network Kitchen

Southern Red Velvet Cake

Recipe courtesy of Cakeman Raven

Moist Chocolate Polenta Cake

Recipe courtesy of Gale Gand

Sunny's German Chocolate Cake Cookies

Recipe courtesy of Sunny Anderson

Old-Fashioned Clementine Pound Cake

Recipe courtesy of Nancy Fuller

Gingerbread Cake

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword