This month's recipe for the dedicated bakers of the MSC was hosted by Kayte over at Grandma's Kitchen Table. And as Martha's recipes go, part of it was fairly simple while the rest of it was way over the top. For awhile I had vaguely thought of giving it all a shot while cheating just a tiny bit (store bought gingerbread cookies) but in the end, with time running out, this is all she wrote.
I was somewhat taken aback when I pulled the cupcakes out of the oven and found they were rather squat, dense, slightly crispy and a tiny bit burned on top. Now the squat and dense makes sense considering there was no baking powder in it. But the cooking time of 25 minutes that Martha calls for is definitely too long. I'd recommend starting to check around 20 minutes for doneness and go from there.
I love gingerbread, so I added extra giner, cinnamon, nutmeg and cloves so I ended up with a slightly spicier cupcake. To alleviate the spiciness, I went with an alternative topping and used Penzy's Raspberry Enlightment Sauce in lieu of the frosting. Yum. Major yum. Makes me glad that I made only 1/3 of the recipe or I'd be seriously in trouble right now.
Just a word of warning: these are not very moist cupcakes and they will not keep very long. I took my pictures the day after I made them and they were definitely at the end of their shelf life. I think I would make them again but add baking powder this time around. .