Wednesday, May 2, 2012

Gingerbread Cupcakes and Puppy Love

There have been plenty of challenges of late, but I must say I am fortunate to have lots of joys as well.  Jeanine (the bride for whom I am the MOH) brought her new bergamasco puppy, Amira, to visit today.  All this sweetie wanted to do was snuggle, kiss, and play gently with toys.  Ayla put herself on strict patrol until I really encouraged her to play.  Then the two of them chased each other around the house.  

Jeanine wanted me to show her how to make my gingerbread and make it into cupcakes.  Yea!  It's a challenge for 2 people to cook together in my 6X9 kitchen but we worked it out really well.

Gingerbread.  I could eat only that as my sweet most of the time.  I know it's sort of an autumn food but  I love it all year.  I had not make them into cupcakes before and they worked perfectly.

I adapted my recipe from here.  Also, this time we used butter, but you can use coconut oil.  I doubled all the spices.  The frosting is all my own creation.

Gingerbread cake or cupcakes

Cream 1 stick of butter with 1/2 C sugar (I use organic cane sugar)
Add 1 egg
Blend until well mixed
Add 1 C of molasses and blend until full mixed.

Sift together dry in a separate bowl:
2 1/2 C all purpose flour
1 1/2 t baking soda
1 t salt
2 t cinnamon
2 t ginger
1 t cloves
1/2 t nutmeg

Add dry slowly, mixing after each addition.  After the dry is well incorporated,
add 1 C hot water slowly, and blend.  I always put the hot water in the same measuring glass I used for molasses to get the last of the molasses out of it.

It is a very liquidy cake batter.   For cake, pour in 9 X 9 baking dish and bake at 350 for about an hour.

We filled cupcakes 3/4 full and baked at 350 for about 20 minutes but I kept a close eye on them.  They are done when a knife or toothpick comes out clean.  They rose exactly to the top and were flat.  If you like a more puffed up top, add more than 3/4 full.  It made 14 cupcakes.

1 package cream cheese
2-3 T vanilla greek yogurt to achieve the right consistency
2 T maple syrup to taste
1t ginger (ground)

This made just a little too little cream cheese - just enough for a dozen, so you might want to use 1 and 1/2 packages of cream cheese.

We sprinkled the top with cinnamon.  I tried taking a bunch of photos this time.  Working on my food photography.

When I make the cake, I just make maple whipped cream and serve it on top of warm cake.  It's marvelous.  This was a nice variation.  I think it might be nice to go in a lemony direction too.

Healing:  It's just been a pain lately but I am trying to deal with a lot.  Medication for tremors is pretty awesome but it makes me extremely tired.  Right now, one eye is closed because I am about to crash completely.  Anyway,  I hope this blog post finds you well, in love, in health, and knowing your heart's desire.


  1. mmmm. mmmmm. mmmmmmmmm. i'm glad you posted so many pictures of the things. good lord. that's talent.

  2. Yumm, those look gorgeous! Inspiring me to think about gluten-free version ...

  3. What I love about you is your ability to turn any situation around. Cupcakes look yumma!