Merry Christmas from The Dogs Eat the Crumbs!
I've been giving this a lot of thought, and I'm pretty sure that gingerbread is my favorite baked good, so I was unable to resist buying the cookbook Gingerbread for myself for Christmas. I didn't even peek inside before I wrapped it up for Christmas day. But I was still quite interested in gingerbread, so I fed my obsession by baking a couple kinds of gingerbread cookies and these gingerbread cupcakes, which I baked for a friend's Christmas party.
- I had seen a lot of blogs feature Martha Stewart's Gingerbread Cupcakes. Martha uses a vanilla frosting and tops her cupcakes with little cutout gingerbread cookies. I had already baked a bunch of mini-gingerbread snowmen and snowflakes that I could use to decorate my cupcakes.
- The reviews for Martha's cupcakes were a bit mixed, with a few people finding them bland. I've got to say that "land" is the kiss of death for a gingerbread recipe in my book. Luckily my friend Tracy of Tracy's Culinary Adventures gave me a told me that Betty of Eat My Cupcake had rewritten Martha's recipe and ended up with good gingerbread cupcakes. I baked my cupcakes according to Betty's recipe. [edit: I realize that I left out the link to the recipe on Betty's blog. You can find it by clicking here.]
- I weighed the flour on my kitchen scale, estimating 3 5/8 oz per cup.
- I overfilled the muffin cups too much, so my cupcakes weren't as pretty as they would have been had I willed them with the proper amount of batter.
- Instead of Martha's vanilla frosting, I mixed up some lemon cream cheese frosting from Cook's Illustrated.
- My cupcakes were a bit oily when they came out the oven. Next time I'd probably add a bit more flour ( maybe use the measure of 5 oz per cup)
These cupcakes were adorable and I loved the deep spicy gingerbread flavor. I'm sure that these will have a regular spot in my holiday baking repertory.