Buzzings from a quilter who bumbles her way through life!

Monday, September 21, 2015

A Recipe Gift for You!

A mini Gingerbread on a plate from  a child's tea set!
I have returned now from almost three weeks of helping a friend in need. I am so happy to find cooler temperatures and fall landscapes. I am republishing the recipe for one of my favorite fall treats. (This post was originally published in October of 2013.) I  made a batch yesterday. They are very quick to make and really, really easy!  If you have never had lemon sauce with gingerbread, you need to give it a try. It's one of those classic combinations because it is GOOD!
  Cooler weather has me thinking of childhood comfort foods. In my childhood home, Fall meant gingerbread and lemon sauce. Yum! Today I made MY version of this delicious treat.

             Linda's Gingerbread Cupcakes

      (this recipe makes 3 dozen Mini-cupcakes, but can easily be doubled)

In a medium sized bowl, combine the dry ingredients and cut in the butter until it forms pea sized crumbles.
2 cups all purpose flour
1 cup packed dark brown sugar
dash salt
1/2 cup butter, cubed
(Reserve 1/2 cup of the above mixture to use as a streusel for the top of the cupcakes.)
To the remainder of the dry ingredients, add:
2 teaspoons ground ginger
1/2 teaspoon pumpkin pie spice
1 teaspoon baking soda
Mix well.
Boil 1 cup water. To the water, add 1/2 cup molasses*. Mix and add to the dry ingredients. Stir until well blended, then spoon into 3 dozen mini-cupcake** liners (placed in the tins). You should fill each one about 3/4 full.
Sprinkle the streusel on top. 
Bake in a 350 F. degree oven for about 12 to 15 minutes. Use a toothpick to test for doneness before removing from oven. Do not overbake!
*You can use honey in place of the molasses, if you need to.
**You can use regular sized cupcake tins, but increase the cooking time by about 5 to 10 minutes. 
 After removing from the oven, let them cool. 

                      Easy Lemon Sauce
In a microwave safe dish, put:
1/4 cup sugar
dash salt
2 1/2 tablespoons cornstarch
Mix well. Add:
1/4 cup lemon juice
1/2 cup water
Mix well and microwave for 1 minute 30 seconds. Remove from the microwave and add about 1 tablespoon butter. Mix well and let cool.
              Now to build these delicious little delights! 

                           Remove the tops of the cupcakes.

Place in a fresh cupcake liner, if desired, then spoon a dollop of sauce onto the bottom section. Replace the top.




  1. I need to make these..if only I could find where I packed my little muffin cups. This is definitely an "after I move" thing to make. :O)

  2. Oh, yummy! Can't wait to get to coffee today!

  3. o, how sweet ...both the cake and the little plate! I especially love your serving idea..i have a very similar little plate ,also from childhood...and i often just hold it! :)

  4. Yum, these sound good, I'll have to try them.

  5. Well, this is the yummiest thing I've seen lately! Delicious, and who doesn't love a miniature treat? Thanks for the recipe and the how-to's!

    Elizabeth E.

  6. Oh I adore your little blue tea plate with this yummy treat. Thank you for sharing your recipe. It truly sounds delicious and I shall be wanting to make this. Creative Cooking Bliss Dear...

  7. My mom loves gingerbread and this reminds me that I need to make some for her. The lemon sauce sounds like a perfect addition! :-) Thanks for sharing this.


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