I made a slight modification to the gingerbread batter (used tablespoons of ginger as opposed to teaspoons) and a significant modification to the cream cheese frosting-- as recommended by other reviewers: 8 oz. whipped cream cheese, creamed, + 2 cups confectioner’s sugar + ¼ tsp. lemon extract + splash of whipping cream), to mixed reviews. Most of the people who didn’t care for the results had opted out of using icing (having tasted the icing—admittedly a little strange—by itself); they said the gingerbread muffin/cupcake base was too spicy. The people who had both together, though—the gingerbread and the icing—thought that the balance was perfect. (One actually said, “This tastes of my childhood!” :)) They also enjoyed the lemon, which they really hadn’t expected to go with gingerbread at all. One word of caution, though—don’t put much batter into each cupcake/muffin cup… the batter doesn’t hold up well under those circumstances… it takes a lot longer to bake (a little less moist), and the muffin top collapses. It was also a bit of a nightmare trying to get them to come out, and very few came out looking like actual muffins. Despite this, though, I thought the recipe was still something of a success, and I think I’d try it again… perhaps continue tweaking the icing, though, and a little bit less ginger :)
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I made a slight modification to the gingerbread batter (used tablespoons of ginger as opposed...