Total TimePrep: 25 min. Bake: 20 min. + cooling
I made this batter and found out my oven wasn't working.something with the pilot light . Anyway, I put the batter in the fridge, can I still use the batter???
These were a huge hit! The maple frosting really is a nice touch.
Great cake recipe but the icing wasn't so great! I used a cream cheese icing with it instead and everyone loved it!
These are the best cupcakes I have ever had.
I have always hated gingerbread, but my mom told me that she had some gingerbread cupcakes from the grocery store last season and loved them, so I decided to give these a try. I absolutely LOVE these cupcakes! I wish I had doubled the recipe! I only used half the amount of ginger in the recipe because I'm not a fan of ginger and I left out the allspice and nutmeg because I didn't have any. I also omitted the maple from the frosting because I don't like maple flavoring. I topped them with red glitter sprinkles and gingerbread cookies. They look beautiful and taste so delicious!
easy to make and everyone loved them.i had to make them a bunch of times for a lot of different people
Yes, very light and moist.
Easy to make. Very light but with a robust gingerbread flavour. I used soy cream cheese ( Tofutti) and it was just as good and topped it with a bit of ginger jelly and served it on a bed of custard as a dessert. Rave reviews from guests.
Haven't made these yet, but want to. Can anyone tell me if they are moist?
Great recipe and they tasted just like homemade gingerbread!!!