Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

Hellooooo there! I'm back here, keeping the promise I made last Friday, to bake a cake. Well, I baked cupcakes! Yesterday was my friend, Cheese's birthday. She loves cheese!(like duh! I mean, why else would I call her Cheese?) Haha! I didn't want to make cheesecake though, so I googled for a regular cupcake base with a cream cheese frosting (I didn't wanna make red velvet either :P) and out popped "Gingerbread cupcakes with cinnamon cream cheese frosting". Gingerbread cupcakes? Cinnamon cream cheese??? I was pleasantly surprised. Upon looking at the beautiful pictures of the cupcakes, I knew I had THE recipe.

I love cinnamon. It's a really sweet smelling spice that goes with everything! Oatmeal? YES! Coffee? Do you even have to ask? I sprinkle it everywhere!!! And there's gingerbread cupcakes which look, sound and taste really good. These cupcakes are moist, delicious and pack a punch with the spices. What's not to like? One thing about these cupcakes though. They are a tad too sweet. Next time I make this, I'm going to cut down on the sugar.

With the whole baking hiatus, I think I lost my touch!!! Yes, I've turned rusty!!! *NO!screams in sorrow* But I'm serious, today was one of those days in the kitchen that I was really flustered. I ended up burning myself. Thrice. That's a record! I must be lacking practice. :(
Overall, it was great to get back in the kitchen and cook. I really miss this feeling. Will be back with more recipes!(psst, I think I'll be making pastries next!)

Gingerbread Cupcakes Recipe, from The Cupcake Diaries
Ingredients:

2 3/4 cups flour

3 tablespoons ground ginger

2 teaspoons baking soda

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground cloves(I replaced with allspice)

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

10 tablespoons butter at room temperature

1 cup packed dark brown sugar

3 large eggs, room temperature

1 1/4 cups molasses(I substituted with honey)

1 cup hot water 

Method:

1. Preheat the oven to 180C. Line a standard cupcake pan with baking cups.

2. Sift together the dry ingredients(flour, spices, soda and salt) except for the brown sugar and set aside.

3. Cream the brown sugar and butter together in a mixer for 3-5 minutes or until light and fluffy.

4. Add the eggs one at a time, beating well after each addition. Add the molasses, mixing until well-incorporated.

5. Add one third of the dry ingredients, followed by 1/3 of the water and mix thoroughly. Repeat, scraping down the bowl as needed. Add the last of the dry ingredients and the water and mix thoroughly. Batter will not be that thick - don't worry.:)

6. Scoop the batter into the muffin cups until about 3/4 full. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Transfer to a rack and cool completely.

Cinnamon Cream Cheese Recipe, from Martha Stewart's Cupcakes

Ingredients:

225g cream cheese

3 cups icing sugar

2 tsp vanilla extract

2 tsp cinnamon

1. In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and icing sugar until smooth. Add cinnamon and vanilla extract and beat until combined.
2. Pour frosting into an icing bag with any decorative icing tips of your choice and pipe. Enjoy!