Everyone knows I love cake. But this post is about more than cake.
When I wake up I walk downstairs and pass through a little lobby with a big window in the door that looks out across our garden and the fields down to the river. This window faces the sunrise and in each season there is an amazing view waiting for us every morning. In Autumn I always admire the way the morning sun hits the golden leaves in our garden to create a big golden TA-DA! out the window.
Sometimes, if I have time, I will make a coffee and walk out onto the patio and soak up that warm autumn light, and stand with a cheesy smile, breathing deeply the crisp, clear air admiring the garden colours. If someone’s standing next to me they get to hear the cheese outloud ‘it’s it just so pretty! I love how our garden just explodes with colour in autumn!!’ And so on.
If I’m lucky, there will still be cupcakes left over from the night before. Sometimes I get a few extra minutes while dinner is cooking and I whip up come cupcakes for snacks and dessert. And this time of year, they’ll often be gingerbread–it makes the house smell wonderful AND they’re the perfect taste accompanyment for admiring the amazing Autumn mornings with a cup of coffee in the other hand.
Grandma’s Gingerbread Cupcakes is kind of twee for a title, isn’t it? It’s not even entirely accurate. This recipe is indeed the one my grandma used for making gingerbread cake, but as far as I know she never made cupcakes and I certainly don’t remember any gingerbread cupcakes. So, we can say this post is really called ‘Grandma’s gingerbread cake turned into my cupcakes’.
Gingerbread cake has one of those flavours that I’m not sure I want a lot of icing with, so unlike a lot of cupcakes you’ll see out and about, this one doesn’t call for mountains of fancy stuff on top. Just keep it simple. For aesthetics and maybe a bit of flavour and texture, I tried the sugar glaze (powdered or icing sugar and water) and that was quite nice, but really, truly don’t overcomplicate the experience by adding too much of anything on top.
So here they are. If it’s autumn where you live, enjoy them with a pretty autumn view. Or better yet, step out into that view and eat them in the midst of it!
1/2 cup or 120 ml warm water
1/2 cup or 113g butter
1/2 cup or 100g dark brown sugar
1/2 cup or 120ml molasses (if you can’t find this at grocery stores, try healthfood shops)
1 beaten egg
1 1/2 cup or 190g plain flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspon ground ginger
1/2 teaspoon nutmeg
Mix butter, water, brown suagr, molasses, eggs and blend well.
Sift together dry ingredients and slowly mix in with the wet mixture above.
Beat until smooth.
Batter will be very thin but don’t add more flour.
Fill cupcake cases 3/4 full.
Bake at 180C about 25 minutes.
These rise in the cases but will remain fairly flat on top.
You can also use this recipe for an 8″ cake pan, bake at 180C for about 35 minutes.