This is a great way to start welcoming in the holiday season. Nothing says Christmas like gingerbread unless it is peppermint candy canes. This recipe makes 12 cupcakes so it is perfect for a fast dessert treat on a busy day.
Gingerbread Cupcakes
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup granulated sugar
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 large egg
1/3 cup molasses
1/4 cup buttermilk
1/4 cup shortening, melted
Line your muffin pan with cupcake papers. Preheat oven to 350 degrees.
Mix together the dry ingredients. Add the rest of the ingredients and beat until smooth. Divide the batter between the twelve cupcakes. Bake for about 20-25 minutes or until top springs back when lightly touched. Let stand to cool for a few minutes before removing cupcakes to a rack to finish cooling.
Ideas . . .
Dust the cupcakes with sifted powdered sugar once they are cooled.
I like orange or lemon frosting on mine. Anyone want a recipe, let me know!
Finely diced candied pineapple is good. Use about 1/4 cup.
Freshly grated orange zest perks up the flavor nicely.
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