As I enjoy the last of my Christmas decorations heading into New Year's, I love savoring seasonal-tasting sweets that seem to extend the life of the holidays. These Gingerbread Cupcakes are spice-filled, softly spongey little bursts of Christmas cheer, and I thought they'd look just darling topped with a fondant thistle from The Nightmare Before Christmas (before Sally pulls off its petals, causing it to turn into a Christmas tree that bursts into flames - ha!).
2 teaspoons baking soda
2 1/2 cups all-purpose flour
2teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground clo1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 teaspoons baking powder
8 tablespoons (1 stick) unsalted butter, room temperature
2/3 cup packed dark-brown sugar
1 cup unsulphured molasses
2 large eggs, room temperature, lightly beaten
1 recipe Butter Glaze for Gingerbread Cupcakes
1 recipe Meringue Buttercream for Gingerbread Cupcakes
Heat oven to 350 degrees. Line 10 jumbo muffin tins with papebaking 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 til fluffy, 1 to 2 minutes. Beat in the molasses, baking-soda mixture, and flour mixture. Beat in the egg.
Fill the cupcake papers three-quarters full, making sure that the batter is divided evenly. Bake cupcakes until a toothpick inserted in the center of them comes out clean, about 30 minutes. Let cupcakes cool a few minutes, then transfer to a wire rack to cool completely before decorating.
Top: Black and White Three Quarter Knit Kitty Sweater
Skirt: Hell Bunny Black Paula Swing Skirt
Lips: Anastasia Beverly Hills Liquid Lipstick in American Doll
Brows: Anastasia Beverly Hills Brow Definer in Ebony