One year ago I made some cupcakes for Stacey’s birthday. I took some pictures of the cupcakes and typed up the recipe. Then I put the pictures, some words, and the recipe together to form a blog post. Finally I hit publish. I clearly have not become rich and famous from this blog, but I have been having a whole lot of fun!
Sometime this month I will do a proper first birthday for the blog, but I have a bit of baking burnout from the holiday baking season. There is still a backlog of recipes to type up, photos to edit, and posts to write. Gingerbread maybe slightly out of season, but who cares? I can do what I want!
These little cupcakes had a great flavor but I prefer a lighter density when eating cupcakes. The gingerbread felt more like a bread than a cupcake. However, the frosting was super fun! The creamy, whipped frosting was perfect on this dense cake. The hint of white chocolate flavor paired nicely with the spicy cinnamon and ginger.
One Year Ago – Salted Caramel Chocolate Cupcakes
Adapted from Cookies & Cups
Yield – 24 mini cupcakes
1 1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 cup (4 tablespoons) unsalted butter, room temperature
1/3 cup dark brown sugar
1/4 cup molasses
1/2 cup hot water
- Preheat the oven to 350 F and line mini cupcake tins with liners.
- Sift together the flour, powder, soda, ginger, cinnamon, nutmeg, and salt onto wax paper.
- Beat together the butter, sugar, and molasses until light and cream. Beat in the egg until well combined.
- On low, beat in the dry ingredients and hot water in alternative batches.
- Use a 2-tablespoon scoop to portion the dough into cupcake liners.
- Bake for 12 minute or until a knife inserted inside comes out clean. Let cool completely on a wire rack.
4 ounces cream cheese, room temperature
1 box (3.5 ounces) white chocolate instant pudding
2/3 cup cold milk
4-6 ounces thawed Cool Whip