As much as I love gingerbread, it’s a pain to make. The last time I made it I was attempting to put together a gingerbread Christmas manger scene. My mom’s old Kitchen-Aid from 1970 (bought second-hand, and still works!) was having a heck of a time turning the dough and I swear I could smell it overheating. After making who knows how many shapes and 2 hours struggling to put it together I lost patience. My decorating job was jaw-dropping in its sheer ugliness as I was never any good at arts and crafts. By the end, I was pretty well ready to bite the head off of little gingerbread baby Jesus out of frustration and call it a day.
The whole experience pretty much put me off making gingerbread, which is a shame since I love the taste of it so much. Thankfully, there is an alternative to the pains and rigors of gingerbread making (house or otherwise). Gingerbread cake.
Or in this case, gingerbread cupcakes. Lighter and easier than regular dense and flat gingerbread, it still possesses the sweet flavors of brown sugar and molasses, and the fragrant spices, and the snappy bite that comes from plenty of ginger.
Drizzled with a bit of lemon icing, the citrus aggressively compliments the rich ginger-n-spice flavors of the dark gingerbread. You can feel free to add some dried cranberries or orange zest to the cupcake batter if you want to add a few other layers of flavor but personally I like mine simple with little to distract me from the gingerbread.
- 1 1/2 cups of all purpose flour
- 1 teaspoon of baking soda
- 1/2 teaspoon of cinnamon
- 1/8 teaspoon of nutmeg
- 1/4 teaspoon of ground cloves
- 1/8 teaspoon of ground allspice
- 1/2 teaspoon of ground ginger
- 1/2 teaspoon of salt
- 1/2 cup (1 stick of unsalted butter)
- 1/4 cup of water
- 1/2 cup of packed dark brown sugar
- 1/2 cup of unsulphured molasses (not blackstrap)
- 3 large eggs, room temperature
- 1/4 cup of grated ginger
- 1/4 cup + 1 tablespoon of powdered sugar
- 2 teaspoons of lemon juice
Combine the sugar and lemon juice together in a bowl and stir until smooth. Allow to stiffen up a bit for 4 minutes. Spoon over the cooled cupcakes and allow to harden.
1 Preheat the oven to 350°F. In a small bowl, melt the butter and water together in the microwave, covering the top with plastic wrap.
2 Sift together the flour, salt, baking soda and dry spices in a bowl.
3 Beat together the molasses and brown sugar until smooth. Add the eggs, one at a time, beating for 30 seconds between each.
4 Beat in the flour mixture slowly until just incorporated. Add the butter mixture and the grated ginger and beat until smooth. Batter will be runny.
5 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.