They’re the taste of gingerbread without the fuss of cookies.
As much as I lovegingerbread cookies, they can be a pain to make.
The last time I made them I was attempting to put together a gingerbread cookie Christmas manger scene.
Elise Bauer
My moms old Kitchen-Aid from 1970 (bought second-hand, and still works!)
was having a heck of a time turning the dough and I swear I could smell it overheating.
After making who knows how many shapes and 2 hours struggling to put it together I lost patience.
Elise Bauer
My decorating job was jaw-dropping in its sheer ugliness as I was never any good at arts and crafts.
Say Hello to Gingerbread Cupcakes
Or in this case, gingerbread cupcakes.
Cant Get Enough Gingerbread?
Add the eggs, one at a time, beating for 30 seconds between each.
Beat in the flour mixture slowly until just incorporated.
Add the butter mixture and the grated ginger and beat until smooth.
Batter will be runny.
Spoon the batter into the cupcake liners, filling them about 3/4 full.
Bake the cupcakes for 12 to 14 minutes or until a toothpick comes out clean.
Combine the powdered sugar and lemon juice together in a bowl and stir until smooth.
Allow to stiffen up a bit for 4 minutes.
Once the cupcakes are cool, spoon the icing over the cupcakes and allow to harden.
