Reviewed: Nov. 29, 2006

great for my student. Were doing a spice report and u have to cook something with a spice and this has both CINNAMON & GINGER

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Kelly

Cooking Level: Professional

Living In: Kingman, Arizona, USA

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Reviewed: Nov. 6, 2006

I gave this four stars only because I had to change the frosting. Used 8 ounces cream cheese, 2 cups confectioners sugar & added 1/4 tsp lemon extract. The frosting turned out great. The cupcakes were delicious!! A little on the dry side with 20 mins cook time - will try 16 mins next time as another reviewer suggested!

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PURSEONALITY

Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

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Reviewed: Dec. 24, 2005

These were great! Used 2c powdered sugar with 8oz soft cream cheese and 1tsp vanilla for the frosting.

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Meredith

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: Bloomington, Indiana, USA

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Reviewed: Dec. 18, 2005

I was a little disappointed in this recipe. The batter was very runny and when the cupcakes baked, they spread out instead of rising nice and puffy. The taste was good, but nothing overly exciting. I would add raisins to liven it up. Neither my husband or daughter gave this recipe much better than 3 stars. Sorry.

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FiremeyersWife

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Bonita Springs, Florida, USA

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Reviewed: Dec. 10, 2005

These were really pretty good. They had a nice, spicy gingerbread flavor and the lemon frosting on top was a really nice change of flavors from your usual chocolate and vanilla. I ended up filling 15 muffin tins and had to bake them about 6 minutes longer than suggested, and they blobbed over the sides of the tins. I might fill them slightly less next time if I make these again around the holidays. Especially cute with mini gingerbread man sprinkles on top.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Sep. 10, 2005

Great muffins,soft, moist and yummy. Tasts very much like parkin to me, so some of these will be done for bonfire night (I've just baffled the Americans out there, sorry!) but nope, I didn't dig the frosting much so do go with making your own I think. Actually, I don't think they even really need the icing anyway as they're so moist and yummy. I'll add a bit more spice next time, but i think i was a bit skinny on the measurements anyways :)

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ENGLISHLADY

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Reviewed: Jul. 24, 2005

Great recipe. Thanks, Kevin.

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SUGARPLUMSCOOKIES

Cooking Level: Professional

Living In: Wilmington, Delaware, USA

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Reviewed: Apr. 21, 2005

Yummy!! Everybody loved it!! I replaced the molases with brown sugar+water+honey (read the replacement proportion on pantry 911 site) since I had no idea where to find molasses, used half the amount of sugar, and it was still plentifully sweet! I made it for my niece's 5th birthday and decorated it with pink and purple 'fruit hagel' - it's just something very dutch, look at my picture to get a better idea of what it is :P. People here eat it over buttered bread...most of the time it's chocolate hagel though...(I'm rambling here...)

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SummerRain

Cooking Level: Expert

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Reviewed: Dec. 29, 2004

Really good, I served these with a Christmas brunch and I had to fight to keep some for me! Everyone wanted to take them home to enjoy later on. I did however utilize the icing changes recommended by ANASTASIAJANE.

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MAJACKSON

Cooking Level: Intermediate

Home Town: Richmond Hill, Ontario, Canada

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Reviewed: Jul. 2, 2004

Delicious! Everyone at my office loved these. They were a tiny bit dry...maybe a pinch more molasses? I thought that there was just enough icing, I wouldn't make more.

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EJANZEN

Cooking Level: Expert

Home Town: Corner Brook, Newfoundland, Canada

Living In: New York, New York, USA

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Reviewed: Jun. 28, 2004

I really liked them, but they were not gobbled as quickly as I thought they would be. However, everyone wanted to take some home!!

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QUADCHICK

Cooking Level: Expert

Living In: Auburn, California, USA

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Reviewed: Feb. 8, 2004

I made this recipe into mini muffins, and they turned out perfectly in 17 minutes. I like the way these taste--something different from the norm.

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MACKALLEN

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Reviewed: Feb. 7, 2004

Great idea. I had always made ginderbread cookied around Christmas, but now everyone asks for these! The frosting adds the perfect touch of sweetness to the ginger.

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CMDMD

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Jan. 8, 2004

My children and their friends loved these, and they are not overly sweet. They taste best when served cold. 16 minutes was enough cooking time. I mixed 8oz. reduced-fat cream cheese, 2 cups confectioners sugar, 1 t. lemon extract and a splash of half-and-half for frosting (with a lot leftover).

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ANASTASIAJANE

Cooking Level: Expert

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Reviewed: Dec. 28, 2003

I made these cupcakes for my holiday open house and they were very good. Perfect for a Christmas themed menu... lots of spice in them. I sprinkled holiday sprinkles on top and arranged them in the shape of a Christmas tree on a plate. One thing, I made the recommended amount, but the cupcakes turned out enormous. I think this could have made 3-4 extra. Also, I improvised with the icing, because the measurements in the recipe are obviously off. Great recipe! Thanks!

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BlondeCook

Cooking Level: Expert

Home Town: Eureka, California, USA

Living In: Chandler, Arizona, USA

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Reviewed: Jul. 5, 2002

I have searched for the perfect gingerbread recipe, and this is definitely the one--moist and spicy, and the cocoa powder somehow ties all the other flavors together. It's also quite easy to make. The only thing to watch out for is the frosting recipe attached to it--something's not recorded quite right. Try this instead: cream together 8 oz. cream cheese, 4 Tbs cream and 2 cups sugar--light, sweet and simple.

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