Fashion Kingdom Extravaganza

Firstly, I want to say a big thank you to everyone who has entered the giveaway thus far! Wow–I wasn’t expecting so many entries–and gift ideas; I’m seriously gleaning a lot from those. You all are the best!

Yesterday I was struck by the sudden craving for gingerbread. Not cookies–cake form. I actually prefer gingerbread cake over the cookies (even though I love those too!). For some reason the whole “Christmas spirit” has already started to set in with me this year; I usually try and suppress it until we get past Thanksgiving. But I’ve been hankering to listen to holiday music and bake goodies. So I gave in… at least to the baking part!

I don’t remember where I found this recipe–I was probably just poking around various recipe sites. But it immediately jumped out at me because it said “spiced”. I usually end up dumping a lot more spices in my gingerbread (cake and cookies) because I like it spicy. Not burn your mouth spicy, but something that has a definite zing to it. Plus, this recipe also did not call for applesauce, which many of the “classic” gingerbread cake recipes seem to. (I was lacking applesauce in the pantry, but had the yogurt required!) My curiosity was also piqued by the use of three ingredients: coffee grounds, ground pepper and ground mustard. Yes, mustard.

Wondering the entire time I was mixing this batch as to whether this would be edible (after all, it did have mustard), I was hopeful because the final batter at least smelled appetizing. Always a good sign with baking, no? Instead of making it a loaf or cake style, I decided to make these as cupcakes. This was also an excuse to bust out the red and white striped cupcake wrappers I had in my baking stash. I don’t use those nearly often enough! I baked them at the same temperature directed in the recipe, but for only 26-28 minutes.

The resulting cupcakes were spicy, but also really delicious! I have yet to do some of my other “traditional” fall rituals (life has just been too exciting lately) like make applesauce and go to Starbucks for a pumpkin latte. But this, paired with a cup of coffee (since I had to grind some coffee for the cupcakes–I didn’t have instant granules–I figured I’d make myself a cup while I was at it!) and a rainy afternoon, it was perfect. The only change I’d make in the future was reduce the amount of pepper by a tiny bit. But then again, I didn’t measure it, so it’s very likely that I put too much in. (I have mentioned I tend to just dump spices in, haven’t I?)

I’ve volunteered to make desserts for Thanksgiving this year (well, at least I’m hoping I can!), and I think these will make fantastic little treats–perhaps even prompt me to finally get a mini cupcake tin. Dusted with a bit of powdered sugar and sugar glitter (as I did here), they’d be a nice end to the traditionally heavy meal. Although I think perhaps a cream cheese frosting might be tasty too…

What is your favorite cupcake flavor? Besides gingerbread, I’m pretty traditional in favoring a good vanilla cupcake. Although finding a really good vanilla cupcake can be tough sometimes…

Similar Posts:

• in the kitchen: holiday baking pt. 1
• in the kitchen: pantry staples
• in the kitchen: quick shrimp dinner
• WE SPY A STREET PARTY
• Local Sugar Jaunt

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