So it's Christmas Eve and it's snowing. It's also been two months since my last cupcake post. Between classes, homework, dance, and everything else that I managed to get myself involved with this semester, it has at time been too much. But now I'm home, it's almost christmas, and I have time to bake again. It's wonderful.
I made these cupcakes a bunch last winter, but I don't think they ever managed to show up on the blog.
Luckily they got another shot to, because these are incredible and a perfect Christmas Eve treat. The recipe comes from Gourmet, via Epicurious. I made a slight adaptation to the frosting, since it calls for lemon juice, which I have found makes it too sticky.
Gingerbread Cupcakes
Makes 12
1 1/4 cups flour
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground gloves
1/2 teaspoon allspice
1/4 teaspoon salt
1/2 stick butter
1/2 cup granulated sugar
1/2 cup unsulfured molasses
1 large egg
1 teaspoon baking soda
In a bowl, whisk together flour, spices, and salt. Set aside. In the bowl of an electric mixer, cream butter and sugar until fluffy. Beat in the molasses and egg. Combine baking soda with 1/2 cup boiling water and stir until baking soda is dissolved. Add to the butter mixture and mix to combine. Add flour mixture in several batches, mixing thoroughly.
Bake at 350 for 16-20 minutes.
Lemon Cream Cheese Frosting
8 oz cream cheese
2 tbs butter
2 cups confectioners sugar
1/2 teaspoon vanilla
2 teaspoons lemon zest
Beat butter and cream cheese until fluffy. Add powdered sugar 1/2 cup at a time, beating thoroughly each time and scraping down the sides of the bowl. Beat in vanilla and lemon zest.
Mr. Darcy wishes you a Merry Christmas Eve. He also wants to steal your cupcakes.
Bon Appetit!
