Recipe Sunday: Gingerbread Mini Cupcakes.

I’m not sure why, but I always imagined that gingerbread was really hard to make. I think it was because I always associated it with gingerbread houses, and those ARE hard to make. Well, not hard, but complicated. Sure, you could make an uncomplicated gingerbread crap shack, but that’s defeating the purpose. A gingerbread house is supposed to be elaborate – covered in various candy adornments. Gingerbread itself however, contrary to my longstanding belief, is not.

I made gingerbread for the first time last week in class. It was the school’s recipe, and it was very good. But, I thought it could use a few minor adjustments, so I went home, and tried out my tweaked version as mini-cupcakes. It worked. And here it is, for you to try, too! I topped them with a very very simple pear frosting. I’m almost embarrassed to post it, it’s that simple. But the two worked together so well, that I’ll share.


no house, no problem.

Gingerbread Cupcakes.

What you’ll need:

10 oz Flour

1/2 tsp Salt

1 tsp Baking Powder

1/2 tsp Baking Soda

1 tsp Ginger

9 oz Molasses

4 1/2 oz Water (hot)

2 1/2 oz Butter (melted)

What you’ll do:

Preheat the oven to 350. In a large bowl, whisk together the flour, salt, baking powder, baking soda, and ginger. On top of the dry ingredients, add the molasses, hot water, and melted butter. Mix until homogenous. Line a mini cupcake pan with paper liners, and using a small ice-cream scoop, fill each cup with one scoop. Bake for 15 – 18 minutes.  Makes about 4 dozen minis (about 2 dozen regular sized).

one bite wonder.

Once cooled, you can top with whatever you like, but I went with the super easy aforementioned Pear Frosting…

What you’ll need:

1 Stick (about 8 oz) Shortening

2  TBSP pureed pear (made from a fresh pear)

1 tsp water

about 16 oz confectioners’ sugar – depending on how stiff you like your icing.

What you’ll do:

Peel and slice a pear, and place in a pot filled with equal parts water and sugar on the stove. Once it boils, reduce the heat and let it simmer for about 30 minutes. Place in a food processor, and puree. In a large bowl, cream together the shortening, pear puree and water. Add the confectioner’s sugar, a little at a time, mixing between each addition. Stop adding sugar when desired thickness is reached.

4 thoughts on “Recipe Sunday: Gingerbread Mini Cupcakes.

  1. Pingback: Cranberry, Gingerbread, Pumpkin, oh my! « Small Indulgences

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