Tuesday, December 15, 2009
MSC - Gingerbread Cupcakes
This recipe arrived at the perfect moment and I had fun with it. It was the dress rehearsal before my choir's holiday concert. I wanted to bring this hard-working group of women a special treat.
I turned these into mini-cupcakes with cream cheese frosting. Then I added the little gingerbread stars on top.
It turned out that I used the last of my molasses making the stars, so when it came to the cupcakes, I used maple syrup. They were a little sticky coming out of the pan, but they firmed up and tasted delicious. I also added a couple of teaspoons of fresh grated ginger to pump up the flavour. I've learned the trick of keeping my ginger root in the freezer. It doesn't spoil and it's much easier to grate.
Many thanks to Kayte of one of my favourite blogs Grandma's Kitchen Table for choosing this recipe. Her photo of this cupcake is delightful!