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Becca’s Book, Serial #5 and Glazed Gingerbread Cupcakes

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A little bit of Christmas in September–that’s o.k. right?

I know most of us are clinging to the last few days of summer with a passion merging on desperation–a few more hours of that hot sun on your shoulders, a few more days when it doesn’t get dark till after dinner!

But let’s face reality–we’re getting up in the dark, the sun is setting earlier, and soon (maybe already, for some) the mornings will be chilly enough to force us to pull that jacket that’s been stowed since last spring out of the closet. Cry, cry! Whine, whine!

But now wait a minute. Some of you may be reading this in the Southern Hemisphere, in which case your summer is approaching, not leaving. Or some of you may be reading this next spring (2014), or the spring after that or after that, in which case you’re looking forward to the warmth of sun, the lengthening of days.

So take a chill-pill (chill–get it?) and enjoy this post for what it is–a taste of Christmas with both the recipe, Glazed Gingerbread Cupcakes, and the story, a scene from Becca’s Book that recounts attendance at a performance of the ballet The Nutcracker.

Christmas cheer is good, whatever time of year it comes around! Merry Christmas!

gingerbread cupcakes

Glazed Gingerbread Cupcakes

Gingerbread Cupcakes:

2 Tablespoons unsalted butter, room temperature

1/4 cup light brown sugar, packed

1 egg white

1/2 cup all-purpose flour

1/2 teaspoon cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon baking soda

2 Tablespoons mild-flavored molasses (not blackstrap)

2 Tablespoons hot water


1/2 cup powdered sugar

2-3 Tablespoons cream (or milk)

1/4 teaspoon vanilla extract

gingerbread cupcake

Preheat oven to 350 degrees. Spray a muffin tin with cooking spray. Set aside.

In a mixing bowl, cream together the butter and brown sugar. Add the egg white and mix ingredients together. Add the flour, cinnamon, ground ginger, and baking soda. Slowly mix ingredients until just about combined. Add the molasses and hot water and continue mixing until batter is an even consistency and ingredients are well combined.

Divide the batter between four muffin cups, filling each cup about 2/3 full. Bake for 18-20 minutes, or until toothpick inserted in center comes out mostly clean with only a few crumbs. Remove the muffin tin from the oven and let gingerbread cupcakes cool in tin for 5 minutes before removing to a wire rack to cool completely.

Once the gingerbread cupcakes are completely cool, mix together the powdered sugar, 2 tablespoons of cream, and vanilla. Add a little more cream until you get a good drizzling consistency. (I used about 2 1/2 tablespoons of cream total.) Place the gingerbread cupcakes on a wire rack with a plate or paper towel underneath. Drizzle the glaze over top of each cupcake. Allow glaze to harden before storing in an airtight container.

Makes 4 cupcakes.

glazed gingerbread cupcake

{Adapted from Dessert for Two}

Becca's Book cover

Becca’s Book, Serial #5, audio © Jeffrey Anderson

Becca’s Book, Serial #5, text © Jeffrey Anderson


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