X
×

Gingerbread Cupcakes!


I've always said I'm like a real life Christmas elf because I only have two modes:
1. waiting to get excited for Christmas 
2. or excited that Christmas is here. 

Well it's just around the corner now! And to get myself in the festive spirit I decided to try my hand at making these gingerbread cupcakes. Baking is one of my favorite hobbies. At one point I even went to Culinary school but swiftly realized that a career in pastry arts is not for me. I'd rather dance around my kitchen in my underpants listening to Holiday music whilst I bake as opposed to being told off for my cookies being all different sizes (they had character dammit!) I told my professor not to get his pretzel in a knot and ease up. He didn't find that very funny and I was removed from the program. 

Okay. That didn't really happen but I totally considered it! Really I just didn't go back after the next semester but I'm gonna go with the pretzel story because it sounds way cooler. Veronica Reitz: Baddass Baking School Dropout. 

Anywho. I'm largely inspired by the blog Half Baked Harvest, so you can find the original recipe I used here. She makes an absolutely fabulous caramel cream cheese buttercream frosting (I know what a mouthful... literally!) so definitely head over there to see her incredible culinary skills! 


first things first, we are going to combine 3 ¼ cups all-purpose flour, 1 tablespoon baking powder, 2 teaspoons ground ginger, 1 ½ teaspoons ground cinnamon¾ teaspoon nutmeg, ¾ teaspoon ground cloves and 1/4 teaspoon salt in a medium bowl. You can set that aside for now. 


next we'll add 1 tablespoon baking soda into 1 1/2 cups of hot water and set aside. 


In a large bowl, we can cream together 1 cup brown sugar with 2 sticks of butter. 


We'll then measure out 1 1/3 cups molasses and add that to the mix. 


Next we can alternate between adding little bits of the flour and little bits of the water/baking soda combination, mixing until the batter is nice and smooth.

Grab three eggs and add them one at a time, mixing well before adding another. 

Grab your cutest cupcake holders (I found these at Michael's) and fill em up slightly more than halfway. 


Now I highly recommend making your own icing since it's not terribly difficult and it's absolutely delicious, but in the interest of time (and laziness) I just bought some Betty Crocker. :)


To make the icing look more professional, all I did was put the icing in a plastic bag, snipped off the corner by about a half inch, and piped it around in a swirl. I garnished them with a little ground cinnamon and cinnamon sticks and voila!!! 


watch my youtube video here!!!!!







No comments: