Cherry Gingerbread Cupcakes
Total TimePrep: 30 min. Bake: 20 min. + cooling
Instead of cupcakes I turned it into a bundt cake. Great taste and the frosting is perfect, not to sweet.
Made mine following Kerry Amundson's suggestion about the cloves and orange zest. Omitted the nuts due to an allergy in the family and used 1/3 cup dried cranberries, plumped in orange juice instead of the cherries. Fantastic Flavor!
I'm giving this a four ONLY because I did not follow the recipe - I modified it. But I will give mine a 5! I made mini cupcakes (yielded 64), added 1/4 t. cloves and 1 t. orange zest to the batter and left out the nuts and cherries since I was making these for the little kids in my class. I doubled the frosting and added 1 T. maple syrup and left out the lemon zest. Then I topped each one with a piece of candy corn. These are for a Thanksgiving treat at school. I will be making these again - my way. But some day I will follow the recipe!!
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If you are on a diet, make sure you send these cupcakes home with your guests-they are irresistible !