Gingerbread Cupcakes
Tis’ the season, am I right? It’s the season for decorating, eating, baking, eating, wrapping, eating, sharing, oh and of course, eating, but most importantly, it’s about giving. This year has been a tough one for all of us, and I think we all are ready for a brand new start. One of the best things that happened to me this year was adopting my rescue dog, Beauregard.
He has a lot of health problems, which just means he gets his pills (we call them his handsome pills) everyday, and we make sure that he has the best life imaginable. He lives like a tiny prince, and I honestly wouldn’t have it another way. One of the things that comes with having a dog with special needs is that he is a frequent flier at the vet, and our vet is fantastic. They listen to my concerns, even when I am being a helicopter dog mom, and they love my Beau-Beau. My family has been going there so long that one of the vet techs there remembered my childhood dog from when I was five!
Mr. Beauregard has had a tough couple of weeks. He had to go in for bloodwork on Friday, and our vet couldn’t have been nicer to us. Everyone who works there deserves a million bucks and a truckload of squeaky toys, but since I can’t do that, I decided to whip them up a little treat as a thank you.
Below is my recipe for gingerbread cupcakes, but you can use this batter for anything, not just cupcakes. I usually finish the cupcakes off with cream cheese frosting and a mini gingerbread person. I also suggest using homemade gingerbread spice! Delish!
If there are any fellow Mainers out there- please check them out. Sunray Animal Clinic at sunrayvet.com.
Gingerbread Cupcakes
Ingredients
- 1/2 C Melted Butter-cooled slightly
- 3/4 Brown Sugar
- 1 egg
- 1 egg yolk
- 1 1/2 Cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 Tablespoon Gingerbread Spice Blend- or see alternative directions below
- 1/2 Cup Buttermilk
- 1/2 Cup Molasses
- 1 teaspoon Vanilla
Instructions
- Pre-heat oven to 325 °.
- Cream together the melted butter and brown sugar. Make sure that it is cool to the touch before moving on to step two.
- Add the egg and the egg yolk slowly, letting the first egg incorporate before adding the second.
- In a separate bowl sift together the flour, baking powder, baking soda, salt, and the gingerbread spice together.
- In a liquid measuring cup whisk together the buttermilk, molasses and vanilla.
- Add your dry ingredients and your wet ingredients alternately starting and ending with your dry mix.
- Prepare your cupcake tray with liners and bake for 15 minutes, rotate and bake for 15 additional minutes. Bake until a toothpick comes out clean.
Notes
