Enter my dear Martha Stewart Cupcakes book with another recipe. Now, I've looked for this recipe on MarthaStewart.com and the recipe listed online differs significantly from the one I used and found in my book. The recipe listed in the book calls for decorating the cupcakes with little gingerbread cookies, but I didn't do all that. I'll save that for the holiday season.
Ingredients: Yield 22 cupcakes
- 1 1/2 cups all-purpose flour
- 2 tablespoons ground ginger
- 2 teaspoons ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 1 1/2 cups sugar
- 3 tablespoons unsulfured molasses
- 4 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together flour and spices.
- With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add the molasses, and beat until combined. Add eggs, one at a time, and beat until each is incorporated. Beat in vanilla. Reduce speed to low. Gradually add flour mixture, beating until just combined (that's key, don't overmix the batter)
- Fill muffin liners 3/4. Bake for 25 minutes. Transfer tins to a wire rack to cool 10 minutes; turn out cupcakes onto racks and let cool completely.
- Ice with your favorite frosting. I went with a simple creamy vanilla frosting.
I definitely didn't intend for it to happen, but I swear my quick tab of frosting on that one cupcake came out looking like a heart. Am I the only one who sees it that way?