I saved the best for last, with this gingerbread cupcake. This gingerbread recipe was my grandmother’s Christmas gingerbread cake, and it was my all time favorite of her recipes. Loaded with homemade whipped cream, it was the perfect ending to every Christmas dinner growing up. Here’s what you’ll need:
For the cupcake:
- 2 eggs
- 1/2 cup of shortening
- 1 cup of sugar
- 1/2 cup of sour milk
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup of molasses
- 1 tsp ginger
- 1/2 tsp cloves
- 1/2 tsp cinnamon
- 3 cups of flour
Combine eggs, shortening and sugar in stand mixer. Next add molasses and sour milk, then dry ingredients. Mix of thoroughly, then scoop into cupcake molds or papers. Bake at 350 for 12-15 minutes. Makes between 16 and 24 cupcakes.
For the whipped cream:
- heavy whipping cream
- 1/4 cup confectionery sugar
- 1 tsp. vanilla
Whip in stand mixer until firm, then spoon, scoop or pipe onto cupcakes.
Let us know how yours turned out on Instagram, #canigetaramen. Find us on FB, or pinterest @ canigetaramen@food.blog.
