|A mini Gingerbread on a plate from a child's tea set!|
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
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
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
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.