The second Christmas cupcake installment is based on another seasonal favourite, gingerbread. "Spice bread" food products are predominantly ginger based, using honey or molasses as the sweetener, as opposed to sugar. Across Europe, the term is used to refer to a variety of consistencies ranging from soft bread to hard cookies which can be used in building the classic candy donned gingerbread house. The treat you will be indulging in today is a molasses gingerbread cupcake containing tiny crystallized ginger morsels, presented with an oriental five spice buttercream frosting and topped with chocolate gingerbread truffle figures and Christmas candy corn
Gingerbread Cupcake
(adapted from allrecipes.com: Favorite Old Fashioned Gingerbread)
1/2 cup (1 stick) butter, room temperature
1/2 cup packed brown sugar
1 egg, room temperature
1 cup molasses
3/4 cup hot water
2 cups all purpose flour
1 1/2 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
dash of nutmeg
1/2 tsp salt
1/4 cup finely chopped crystallized ginger
Preheat the oven to 350 degrees. Grease pan(s).
In a large bowl combine butter and sugar until fluffy (~3 minutes). Beat in the egg. Mix in the molasses. In a medium bowl sift together the dry ingredients. Cream the dry ingredients into the butter/sugar mixture. Stir in the hot water, making sure not to over mix. Fold in the crystallized ginger bits. Scoop into pans. This batch yielded 12 regular sized and 12 mini cupcakes, baked until toothpick came out clean.
Oriental Five Spice Buttercream Frosting
1/2 cup (1 stick) butter, room temperature
2 cups icing/confectioner sugar
1 oz cream cheese
2 tbsp whip cream
1 tsp vanilla extract
1 tsp oriental five spice
Combine all ingredients and mix at medium speed until smooth (~2-3 minutes), scrapping down the sides as necessary. I made an extra half batch to use for the minis.
I allowed the cakes to cool completely in the pan because they were quite sticky. I frosted the cakes, topping them off with Christmas edition candy corn and a gingerbread man that I made from melted Godiva Gingerbread Truffle bars.
The minis were very sticky and didn't pull from the pan very well so I crumbled them up in a bowl with the extra frosting and rolled them into balls; "gingerbread bombs".
The Panel
Not all tasters were sold on the ginger flavour, most found the molasses to be overwhelming but commented that the five spice buttercream accented it nicely. Overall, all components of the cupcake came together nicely even though it was crumbly in texture. With regards to the "fun", "cute", "pretty" presentation, they all seemed to agree that the chocolate gingerbread man added a nice chocolate flavour and the candy corn a great splash of colour to the treat. Kupcake consumed the cake 2 days after delivery and found that it was still "insanely & wonderfully moist!!!".
Diana: "Sweet, deep, earthy flavours"
My comments:
Not my best cupcake. Though they were crumbly, they were also moist enough to stick to the container in which I transported them which negatively impacted my presentation. I would have easily eaten another. I didn't personally feel that the crystallized ginger added much to the cakes. I didn't feel that the gingerbread was powerful as it could have been but the molasses was definitely overwhelming. Future attempts at this recipe would call for less molasses (maybe 1/2 cup), a second egg and 1tsp baking powder.
Not all tasters were sold on the ginger flavour, most found the molasses to be overwhelming but commented that the five spice buttercream accented it nicely. Overall, all components of the cupcake came together nicely even though it was crumbly in texture. With regards to the "fun", "cute", "pretty" presentation, they all seemed to agree that the chocolate gingerbread man added a nice chocolate flavour and the candy corn a great splash of colour to the treat. Kupcake consumed the cake 2 days after delivery and found that it was still "insanely & wonderfully moist!!!".
Diana: "Sweet, deep, earthy flavours"
My comments:
Not my best cupcake. Though they were crumbly, they were also moist enough to stick to the container in which I transported them which negatively impacted my presentation. I would have easily eaten another. I didn't personally feel that the crystallized ginger added much to the cakes. I didn't feel that the gingerbread was powerful as it could have been but the molasses was definitely overwhelming. Future attempts at this recipe would call for less molasses (maybe 1/2 cup), a second egg and 1tsp baking powder.