December 17, 2009
Please make these: they're amazingly good. They're warm with ginger and spice, soft, and they're great as tiny little cakes, which is how I made them. The cream cheese frosting is so phenomenal that I'm going to give it its own post, just so I can find it easily in the future. I took them to a party and let people ice their own cakes; the kids liked them plain, the grown-ups were all over the frosting. One of my friends took the leftover frosting home and "ate it like a pudding".
The original Martha Stewart recipe uses unsulphured molasses, which I don't love; I substituted golden syrup, which still gives a fantastically gingerbready flavour. I know golden syrup is less common in the US, but I've found it for sale in both the groceries stores near me in Austin.
adapted from Martha Stewart
2 tsp baking soda (bicarbonate of soda)
2 1/2 cups all purpose (plain) flour
2 tsp ground ginger
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp salt
2 tsp baking powder
8 tbsp (1 stick) unsalted butter, room temperature
2/3 cup packed dark brown sugar
1 cup golden syrup
2 large eggs, room temperature, lightly beaten
Heat oven to 350°F / 175°C. Line muffin tins (mini or otherwise) with paper baking cups, and set aside. In a small saucepan, bring 1 cup water to a boil. In a bowl, combine boiling water and baking soda; set aside. In a large bowl, sift together flour, ground spices, salt, and baking powder; set aside.
In an electric mixer fitted with the paddle attachment, cream the butter until light. Beat in the brown sugar until fluffy, 1 to 2 minutes. Beat in the golden syrup, baking-soda mixture, and flour mixture. Beat in the eggs.
Fill the cupcake papers three-quarters full. Bake cupcakes until a toothpick inserted in the center of them comes out clean, about 25 minutes for ordinarily-sized cupcakes, or 15-20 minutes for mini cupcakes. Let cupcakes cool a few minutes, then transfer to a wire rack to cool completely before decorating.