food

Grandma’s Gingerbread Cupcakes

5 Comments 09 November 2012

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.

Anyway.

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!

Gingerbread Cupcakes

Ingredients

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

Method

Soften butter.

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.

Share

Your Comments

5 Comments so far

  1. Louise says:

    I LOVE that you have the measurements in cups and grams, I always find recipes I love and have to find the conversion online, so much so the recipe gets overlooked and never baked.
    Thanks for this, it makes me want to go out and buy some ginger and nutmeg today (should be a cupboard staple, I know, I haven’t got round to getting all those since moving!) And then find somewhere in Lyon that has molasses…I haven’t been successful thus far! :(
    If for nothing else but to stand out on my balcony and take in the….ahem…view…maybe I can walk to the park with my cake and coffee ;)

    • Michelloui says:

      LOL! Glad you liked the dual measurements Louise! I try to always do it on this blog,but sometimes I forget. Good luck with the molasses. I also used black treacle but it doens’t have the same earthy taste as molasses.

      You have a balcony, lovely!!! And parks are really perfect in autumn I think. So romantic. ;)

  2. shahnaz says:

    I adore cupcakes..the look very tasty..I will def have a try :)

  3. Joel W says:

    What a coincidence, I googled “gingerbread cupcakes” to make for a halloween party and your recipe showed up. I’ll have to try this recipe.


Share your view

Post a comment

Notify me of followup comments via e-mail. You can also subscribe without commenting.

Who is The American Resident?

Mgarrett

An American writer in the UK for over 20 years. Lives in Essex. A pretend extrovert.

Type your email here for delivery straight to your inbox!

Enter your email address:

Delivered by FeedBurner

Follow on Bloglovin

Beautiful British Artwork

Rebecca Kiff Gallery
VOTE FOR ME BiB 2014 WRITER
NOMINATE ME BiB 2013 WRITER
mumsnet
Expatriate work in the UK
Expats Blog
© 2010 Michelle Garrett

London Writers' Club

© 2014 The American Resident. Powered by WordPress.

Daily Edition Theme by WooThemes - Premium WordPress Themes