We are in the middle of Gingerbread season so what better time to talk about our Gingerbread Cupcake?! Baking with ginger was introduced to Europe over a thousand years ago. For centuries people thought Gingerbread had medicinal properties and ate it to help settle their stomachs. Nowadays, Gingerbread is something we love to eat during the holidays.
Through years of baking we have found that fresh ginger is the absolute key to making great gingerbread. If you want to spice up your Gingerbread recipe at home, substitute fresh ginger for dry, ground ginger. You can even add a bit of black pepper if you are feeling bold. This will kick up the spiciness of your Gingerbread and you will notice a HUGE difference! We use real local butter, black pepper, all spice, powdered ginger, cinnamon, sugar, flour, baking soda, baking powder, salt, blackstrap molasses, fresh ginger, and eggs to make our Gingerbread cupcakes. Top this cake with rich, smooth and creamy cream cheese frosting and you have a scrumptious winter sweet treat on your hands.
Run, run, as fast as you can, you absolutely can catch these Gingerbread men…until December 31st. Now, excuse me while I go ask my doctor for a Gingerbread prescription.