You’re going to see a LOT of cupcakes on this blog mainly because they are such a quick dessert for me and also I just can’t never resist biting into one. They’re cute, easy and fun to decorate and a great way to get kids into baking. I went all over the public domain and free photo sites to find some terrific recipes and photos to share. For the next few posts, I’ll give you 2 cupcakes in 1 post so double your delight. Some of these I’ve made and some I will do for my Annual Holiday Dessert Party.
|Gingerbread Cupcakes, photo by Megan Chromik|
The smells of gingerbread cupcakes baking is incredible. I even got some gingerbread scented candles for Christmas and I burn them even when I’m nowhere near the kitchen. It reminds me of the aromas of cinnamon rolls or sweet potato pie baking in my mom’s kitchen. I know I talk about her a lot, but I’m realizing that I never really gave her enough credit for her baking skills. She was a terrific baker and she spoiled me a lot…
1/2 cup granulated sugar
1/2 cup molasses
1 whole egg
1 egg yolk
1-1/4 cups flour
1 tbsp. Hershey’s cocoa powder
1-1/4 teaspoons ginger
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. nutmeg
1/4 tsp. salt
1 tsp. baking soda
1/2 cup warm/hot milk-do not boil
Preheat oven to 350°F. Prepare muffins tin with paper liners.
Blend all dry ingredients together. Set aside.
Cream together butter and sugar. Add egg and yolk. Mix together. Add molasses and mix again. Then add all of the dry ingredients to this mixture. Stir slightly, then add the warmed milk. Stir until well mixed. Add mix to the muffin tins. Bake for about 20 minutes, but check at 15-18 minutes, as they cook quite fast. Remove from oven when done.
When totally cool, frost with either butter cream or cream cheese frosting and top with gingerbread mini cookies or crackers (remember those in the box when you were a kid? I used to kill the whole box in a matter of hours!) Yields 12 muffins!
There are some desserts that I just can’t like as much as my mother’s. One is her famous sweet potato pie which I’ll put in another post. But here’s another cupcake that I love! I actually can just eat lemons whole one after the other!
|picture and recipe by Janet Hudson|
1 cup vegetable margarine
Egg replacer for 4 eggs
Juice from 2 Meyer lemons
3 cups cake flour, sifted
1 heaping teaspoon baking powder
3/4 pound pecans, chopped medium
Mix the dry ingredients together. Beat the margarine, sugar and then add the egg replacer. Incorporate the dry- fold in the pecans. Fill lined muffin tins 3/4 full and bake in a preheated oven 20 minutes. Cool. Using 1 cup Shagbark Hickory Syrup using a toothpick, poke holes into the cups and then douse them in the syrup – let them really soak it up.
Prepare the lemon glaze:
2/3 cup sifted confectioners’ sugar
2 tablespoons lemon juice
1 teaspoon grated lemon rind
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