This gingerbread can come in the form of cupcakes, mini cupcakes, or a 9×13 loaf. It is yummy plain but I love the addition of the cream cheese frosting.
When decorated with a teal frosting ribbon, they became Ovarian Cancer Awareness Cupcakes, the perfect dessert for my Tapas For a Cure menu.
Ingredients
1/2 cup butter
1 cup brown sugar
1/4 tsp cloves
1 tsp cinnamon
1/2 tsp allspice
1 tsp ginger powder or freshly-grated ginger
2 tsp baking soda
1 cup boiling water
2 1/2 cups flour
1 cup molasses
2 beaten eggs
1/2 tsp salt
Cream the butter and the sugar. Add the molasses and mix well.
In a separate bowl, mix the baking soda with the boiling water. Add the soda water to the molasses mixture and beat well. Then add the remaining ingredients and stir until a thin batter forms. Pour the gingerbread batter into a greased 9×13 pan or greased/lined muffin or mini-muffin pans. Bake the gingerbread at 350 degrees for 10-15 minutes (30-35 minutes for a 9×13 pan) or until a toothpick inserted comes out clean and the tops spring back to the touch.
1 package cream cheese
1/2 cup butter, softened
2 tsp vanilla
4 cups powdered sugar
Mix the ingredients to form a creamy frosting.
