Part of what inspired me to make gingerbread cookies was a recipe I’d seen for Gingerbread cupcakes. Those were decorated with gingerbread cookies.
The frosting was also piped on with the “poop” nozzle (Wilton 12) with some left over frosting I had in the freezer, so I was more or less set.
I found some nice cupcake liners at Spotlight, in fact two different types, and some mini liners (I’ve put my chocolate truffles in them) so hopefully there was no doubt as to the theme of these.
The original recipe called for Molasses but I wasn’t a fan of the taste of the cookies I made so I went for Treacle. I’m not a fan of that either, but I had plenty in the tin and there’s no better way of getting rid of it than using it.
This was another recipe where oil was used. And since I still think the inclusion of oil in place of some butter is a great idea it added another 1/2 point as to why this recipe was the right one for me.
I tried again (and failed again) to get the cupcakes flat. Even looking at the colour of the cupcakes there’s two different shades. I suspect that was from the two different pans that I used, one is metal, the other silicone.
I’m throwing this photo in for good measure because I like the reflections of the gingerbread in the glass. It’s the little things.
Here’s the recipe, word for word (with the exception of conversions as makes sense for NZ) from the original blog post. Other than swapping the Molasses for Treacle, there were no other changes I made.
Though the recipe says it makes 18, I got 23 cupcakes.
- 2 1/2 cups all-purpose flour
2 tsp. ground ginger
2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. salt
58gm butter, softened
1/4 cup canola oil
1 cup sugar
1/2 cup dark molasses (not blackstrap)
2 large eggs
2 tsp. baking soda
- Heat the oven to 180°C.
- In a small bowl, stir together the flour, ginger, cinnamon, allspice and salt. In a large bowl beat together the butter, oil, and sugar until pale yellow and fluffy. Beat in the molasses and eggs until smooth. Put the baking soda into a small bowl or liquid (you’ll need extra room – it bubbles up) measuring cup, and add 3/4 cup boiling water.
- Add a third of the dry ingredients to the butter-sugar mixture, beating on low speed just until blended. Add half the water mixture in the same way, then another third of the dry ingredients, the rest of the water mixture and the rest of the dry ingredients, blending just until combined. Fill paper-lined muffin tins 3/4 full and bake for 25 minutes, or until tops are springy to the touch.
Makes 1 1/2 dozen cupcakes.
I found the cookies sitting on the icing overnight actually softened them just a bit, the crispness was just right, and as a bonus it seemed to sweeten the cookies too. The Molasses wasn’t quite so harsh.
Along with the Lemon Shortbread and Blueberry and Lemon Scrolls, this was the last lot of baking the work teams would have for the year. Boo hoo.