These guys are good. The cupcake recipe was originally my favorite gingerbread cake recipe. I urge any one trying this recipe to use fresh spices. It makes all the difference. By fresh I mean no more than 6 months old. Seriously. For my cinnamon I use a little Braun coffee grinder dedicated to spices. I grind my cinnamon in small batches using cinnamon sticks. For nutmeg I use a micro plane, and grate what I need when I need it.
- 125 ml (1/2 cup) unsalted butter, room temperature
- 375 ml (1 1/2 cups) all purpose flour
- 10 ml (2 teaspoons) ground ginger
- 5 ml (1 teaspoon) ground cinnamon
- 2,5 ml (1/2 teaspoon) baking soda
- 1,25 ml (1/4 teaspoon) ground cloves
- 1,25 ml (1/4 teaspoon) salt
- 15 ml (1 tablespoon) fresh minced ginger
- 60 ml (1/4 cup) sugar
- 60 ml (1/4 cup) dark brown sugar
- 1 large egg
- 125 ml (1/2 cup) molasses
- 125 ml (1/2 cup) plain yogurt or sour cream
- Pre-heat oven to 175C (350F).
- Line a 12 cup muffin tin with baking cup liners. Whisk together the flour, ground ginger, cinnamon, baking soda, cloves and salt.
- Cream butter in a standing or hand held mixer. Add dry ingredients to butter, and beat on low to blend. Add the fresh ginger, sugars, egg, molasses and yogurt, and beat until smooth. Divide batter equally among liners, and bake until center of a cupcake springs back when touched (about 15-20 minutes). Let cool completely before icing.
- 250 ml (1 cup) unsalted butter
- 15 ml (1 tablespoon) ground cinnamon
- Pinch nutmeg
- 1,25 (1/4 teaspoon) ground cloves
- 45 ml (3 tablespoon) 35% cream
- 1.5 l (6 cups) icing sugar
- Cream butter until smooth. Add cinnamon, nutmeg and cloves. Beat to combine. Add cream, and add the icing sugar half a cup at a time (to avoid a mess). Beat until smooth. Pipe over gingerbread cupcake and decorate with colored sprinkles, gum drops, or a little ground cinnamon.