Last week, my mother moved back to Montreal after completing a year-long Masters degree in Ottawa. She and I went on a roadtrip to the capital city to clear out her apartment. I brought along an overnight bag and Ann Patchett’s novel Bel Canto, which I bought at a school book fair years ago and never got around to reading until now. After a rushed 24 hours of packing, the 15 boxes she originally estimated turned out to be double the amount. Thankfully, the two guys she hired were super efficient and transferred everything to their moving van in less than one hour. One of the guys pointed out it was a bit of a role reversal, daughter helping mother pack up after graduation. Now comes the unpacking, oy. I’ve been in spring cleaning mode, but to be honest I’m using baking as a distraction from my to-do list.
These gingerbread cupcakes are sturdy and full of flavour. The lemony cream cheese frosting surprisingly pairs well with the warm spices of the cupcake. As a finishing touch, I decorated the cupcakes with homemade candied ginger.
Recipe Source: Caked Days by the Hummingbird Bakery
Yields 12-16 cupcakes (I made 18)
140 grams unsalted butter, softened
200 grams granulated sugar
60 grams molasses
60 grams golden syrup
2 egg yolks
310 grams all-purpose flour
1 tablespoon cocoa powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons baking powder
1 teaspoon salt
240 ml whole milk, hot
600 grams icing sugar
100 grams unsalted butter, softened
250 grams cream cheese
1 teaspoon finely grated lemon zest
1) Preheat the oven to 375F.
2) Place liners in the cupcake pan.
3) In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until pale and fluffy.
4) Add the molasses, golden syrup, eggs and egg yolks, mixing until combined.
5) In a separate bowl, sift the flour, cocoa powder, ginger, cinnamon, nutmeg, baking powder and salt together.
6) Add the flour mixture to the bowl of the stand mixer in three additions, alternating with the hot milk. Mix until incorporated and batter is smooth.
7) Pour the batter in the prepared cupcake pans.
8) Bake for 18 to 20 minutes.
1) In the bowl of a stand mixer fitted with the paddle attachment, mix the icing sugar with the butter until you reach a sandy texture with no large lumps.
2) Add the cream cheese and beat on medium-high speed until the frosting is light and fluffy.
3) Stir in the lemon zest by hand.