Reviewed: Dec. 31, 2011

my cousin made these for christmas and they are delicious! the cake is really moist and the icing is not to sweet. the cake and icing are a perfect pairing.

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Reviewer:

adialinofelix

Reviewed: Dec. 29, 2011

These were so delicious! I added an extra 1/4 tsp each of ginger and cinnamon. I got nice domes because I used the oven trick- bake at 400 degrees for 5 minutes, turn the heat down to 350 and bake until ready. They were perfect with cream cheese frosting, but they were so moist they could be eaten plain!

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Reviewer:

The Purple Baker

Cooking Level: Intermediate

Reviewed: Dec. 15, 2011

Cupcakes are wonderful! HOWEVER do NOT use Dutch process cocoa with baking soda; this is why many people's cupcakes dimpled. I used natural unsweetened cocoa powder and had no problems with dimpling. Like other reviewers, I also cooked cupcakes 16 mins; when I checked on them, they were done so maybe it depends on your stove.

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Reviewer:

Bridget1025

Reviewed: Dec. 13, 2011

I can't rate this properly as I messed it up by using brown sugar and just reducing the molasses. No good, it's still way too strong. I'd also reduce the nutmeg and allspice if I did it again as I felt these overpowered the ginger. Not great. Maybe better if you use white sugar as the recipe says!

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Reviewer:

Marionetta

Reviewed: Dec. 10, 2011

I LOVE these cupcakes. I brought them to a Christmas party, and they were gone almost as soon as I put them on the table.

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Reviewer:

Hope

Cooking Level: Intermediate

Reviewed: Dec. 10, 2011

The cupcakes were very spongy which was nice, but without the cupcake liners I think they would have kind of mushed a bit on the cooling rack. I liked the flavour of the cake, but there was something off about the frosting.

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Reviewer:

Laura

Cooking Level: Intermediate

Reviewed: Dec. 9, 2011

This really is the perfect gingerbread cupcake recipe. The cupcakes are light in texture and flavorful. I omitted the allspice, however, and used ground cloves in place of it. The frosting is perfect. The texture is heavier, like that on a Sprinkles cupcake. Also, the cupcakes are sweet, so the fresh tanginess of the frosting is a good complement. There is just enough frosting for a conservative layer on each cupcake, so if you plan on more decorative coverage, you'll need to at least double it.

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Reviewer:

ELVISCOSTELLOFAN

Cooking Level: Intermediate

Home Town: El Paso, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Nov. 12, 2011

I did not have Dutch processed cocoa powder so I used Hershey’s cocoa powder in its’ place. I followed the measurements and noticed the batter came together a little on the runny side. I filled each cupcake liner 2/3 full ending up with only 11 cupcakes. They rose up nicely while baking emitting a nice spicy, rich gingerbread aroma. The cupcakes were done in 16 minutes with a nice round shaped top. The gingerbread flavor is nice and the cake is moist and spiced right, not dry at all. The cocoa is subtle and not too noticeable. For the frosting I creamed together 4 oz. cream cheese, ¼ c. butter, 1 tsp. of fresh lemon juice instead of lemon extract, ½ tsp. of grated lemon zest and 2 cups confectioner’s sugar to get the desired consistency. The frosting is a light lemony flavor and sweetened enough. It is thick and creamy and spreads easily while holding up well. Together I think both the frosting and cupcake balances each other out well- adding a perfect touch of sweetness to the spiced gingerbread flavor. Next time I will make it a point to fill each cupcake liner a little less to make 12 cupcake servings. Overall a good holiday recipe!

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Reviewer:

OkinawanPrincess

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

Reviewed: Oct. 30, 2011

MOLASSES SUBSTITUTION Can the molasses be substituted for brown sugar or anything else. I live in Australia and Molasses is not particularly common in supermarkets here. :) Thanks

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