Wednesday, March 23, 2011

gingerbread cupcakes

hey!  remember christmas?  it was like, 3 months ago.
so here are some gingerbread cupcakes that i made this past christmas.  sorry so late!  no, let's be optimistic.  here's a christmas recipe 9 months early.

you're welcome.

start by peeling and grating some ginger.  you'll need 1/4 cup

put some butter and water in a bowl and cover with plastic wrap.
microwave until melted, set aside.
next sift together flour, baking soda, salt, cinnamon,
nutmeg, allspice, ground cloves, and ground ginger.  set aside.

add some brown sugar and molasses to a bowl and beat until smooth.
CAUTION:  molasses is slow.
side note:  what the heck is up with the molasses container?  i guess the manufacturer thought
it wasn't slow enough so they decided to make the tiniest hole ever to pour it out of.  that's just cruel.

add eggs one at a time, beating 30 seconds between each
slowly beat in flour mixture, just until incorporated
add butter mixture and grated ginger, beat until smooth

the batter will be quite runny
fill cupcake liners 3/4 full and bake at 350 for 12-14 min
place those beauties on a rack to cool completely before icing
to make icing, combine 1/2 cup + 2 tablespoons powdered sugar,
and 4 teaspoons of lemon juice
allow icing to stiffen for 4 min before spooning over cupcakes.
feel free to tease your dog mercilessly before shoving this down your gullet.

gingerbread cupcakes (from simply recipes).


1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/8 teaspoon nutmeg
1/8 teaspoon ground allspice
1/2 cup (1 stick unsalted butter)
1/4 cup water
1/2 cup packed dark brown sugar (i used light brown.  this is up to you)
1/2 cup unsulphured molasses (not blackstrap)
3 large eggs, room temperature

  lemon icing
1/2 cup + 2 tablespoons powdered sugar
4 teaspoons lemon juice


preheat the oven to 350°F. put butter and water in a small bowl, cover with plastic wrap and melt in the microwave
in a medium bowl, sift together the flour, salt, baking soda and dry spices, set aside.
bin a large bowl, beat molasses and brown sugar until smooth. add the eggs, one at a time, beating 30 seconds between each.
slowly beat flour mixture in, just until incorporated. 
add the butter mixture and the grated ginger, beat until smooth. batter will be runny.
spoon into cupcake papers, about 3/4 full
bake for 12-14 minutes or until a toothpick comes out clean
allow to cool for a minute to set before moving to a wire rack to fully cool.

  lemon icing
combine the sugar and lemon juice together in a bowl and stir until smooth. 
allow to stiffen for about 4 minutes. 
spoon over the cooled cupcakes and allow to harden.

original recipe here

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