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.

 

                                                   Enjoy! 

7 comments:

  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)

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

    ReplyDelete
  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! :)

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

    ReplyDelete
  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.
    opquilt.com

    ReplyDelete
  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...

    ReplyDelete
  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.

    ReplyDelete

You can leave your comment here! (I'm so sorry, but if you are an Anonymous commenter, your comment will not publish. This is because of the huge amounts of spam that I have received from anonymous sources.)

Related Posts Plugin for WordPress, Blogger...