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Very-Ginger Gingerbread Cupcakes
Posted By Todd & Diane On December 11, 2009 @ 12:27 pm In Desserts,Food,Recipes,Vegetarian Recipes | 29 Comments
There are great gingerbread cake recipes out there and then there’s our take on the gingerbread cake classic. Our very-ginger gingerbread recipe is spiked with extra healthy does of fresh ginger that the only way to call these true to their gingerbread name is to name them the Very-Ginger Gingerbread Cupcakes! Plus we like to spike the gingerbread cupcakes, too.
Whoa, did all that make sense? There’s alot of ginger going on .
A signature aroma in the house during the holidays is definitely the warm smell of gingerbread bread spices. Infused combinations of cinnamon, cloves, cardamom and ginger are lovely reminders that Christmas is around the corner. To keep a happy staff during the holidays, a lovely batch of cupcakes keeps everyone on their toes. So how conveniently lucky that everyone at work gets a batch of these gingery gingerbread cupcakes. Cupcakes are special and always manage to lift everyones spirits. What is it about a cupcake that puts everyone in a cheery mood?
For those who like subtle ginger flavors, you can omit the fresh ginger or use ground ginger powder and this recipe is still fabulous. But for those who like their batter amped-up with ginger, this is the recipe for you! Also, if you can lay your hands on some good cinnamon sticks and want to take that little extra time to grate them with a microplane, it will amp up the tasty factor by a notch or two.
There is an optional inebriation brushing of the cupcakes which is a personal favorite way to make these cupcakes a little extra special. It doesn’t hurt to add a bit of booze on top. Besides, we’ve been spending alot of time in the garden, getting all the winter vegetables seeded and all the Fall weeds pulled. We need that extra treat. It’s nice to spike our cupcakes with a bit of rum or brandy. Go for it!
Todd & Diane
Yield: 12 cupcakes
Total Time: 1 hour
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