Baking - Desserts, Recipe

Happy Anniversary!

It’s hard to believe that a year ago this week I wrote my first post, and have done my best to be faithful every week since. In honour of this occasion, I made some cupcakes! I could have done a standard vanilla or chocolate recipe, but that seemed too typical. I really like gingerbread, and since gingerbread is so under-represented throughout the year after Christmas, I decided this would be a great excuse to make some spicy little cupcakes.

It’s a basic gingerbread recipe, I just poured it into muffin tins instead of an 8×8 pan. And I made a creamy vanilla bean frosting – the recipe from the cinnamon cake cookies of June 11, 2012 – to top them off. They may not be overly extravagant, but I think sometimes the best way to celebrate is simply.

Here is the recipe, in case you want to celebrate too!

 

Gingerbread cupcake with vanilla bean frosting.
Gingerbread cupcake with vanilla bean frosting.

Gingerbread Cupcakes

  • 1 ½ c unbleached all-purpose flour
  • ¼ c packed brown sugar
  • ¾ tsp ground cinnamon
  • ¾ tsp ground ginger
  • ¼ tsp allspice
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ cup butter, softened
  • ½ c fancy molasses
  • 1 egg
  • ½ c water

In a bowl combine flour, brown sugar, spices, baking powder and soda. Add butter, molasses and water. Beat with an electric mixer on low to medium speed until combined. Beat on high speed for 2 minutes. Pour into greased or paper-lined muffin tins. Bake at 350F for 20 minutes, or until toothpick comes out clean.

Once cooled, frost with vanilla bean frosting, recipe found on cinnamon cake cookie post by clicking here.