I can't even remember when I baked these. That's how long it's been and how busy I've been.
I want to say somewhere in late January? It's April. OMG.
Life has been a whirlwind of working, moving, working, traveling, working . . . you see the trend.
These cupcakes were a final ode to the holiday and winter season. They were, in fact, delicious, though I can't fathom craving them now. Oh well. This would have been so much more appropriate in January . . .
Perhaps this is one of those perspective moments.
A chance to catch my breathe, a chance to restart, a chance to get back in touch with what is important.
Thank God for second chances.
Like these cupcakes. I may have misread and therefore mis-measured the amount of baking soda for the recipe, therefore causing them to expand rapidly and spill over their baking pans and liners. Yep, I did that. Nothing a little glaze can't cover. And I made up for it with the glaze. Try a framboise butter glaze. That's right, delicious and alcoholic. And then some pink sanding sugar, which I affectionately call Barbie Sugar, on top, and ta-dah!
Okay, so you can kinda tell . . .
I'm not concerned.
So here's to being back in my own apartment after living out of a hotel room for most of this month! And to Spring, and to rest! *raises invisible cupcake*
*now wishes she had a cupcake*
- 2 teaspoons baking soda
- 2 1/2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 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 unsulphered molasses
- 2 large eggs, room temperature, lightly beaten
As for the glaze, I can't help you much. Sometimes I just kinda wing it.
- Heat oven to 350 degrees. Line 10 jumbo muffin tins 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 molasses, baking-soda mixture, and flour mixture. Beat in the eggs.
- 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.
Recipe adapted from Martha Stewart Living