THESE ARE A HIT - even with ½ the sugar - no white sugar, and applesauce cutting the butter in half (made for a goofy looking mix -as applesauce does not ‘whip’ like butter at all.) I did not have crystallized ginger but had dried solid ginger from spacesage.com, ground up – put it in a blender getting it to powder- it was SO STRONG – so good – I think this ginger made the cupcakes. I also ground cinnamon from sticks and the cloves. I did not have allspice on hand. The spice was NICE. I used Rick’s Special Butter cream Frosting on half for a birthday party – these don’t need frosting – look forward to the next time. I did get some candied ginger from King Arthur Flour Company – I’ll put ginger in a frosting and cut the cupcake sugar in this more. Cupcakes were very sweet even with ½ called for sugar. Follow up: Reading reviews cutting sugar with dry ginger ground up I think kept mine from being gummy or too sweet. Butterscotch pudding, especially for butterscotch affectionados adds added flavor dimension. Fresh ginger would add intensity grinding dry ginger adds, however fresh ‘wet’ ginger might add to gumminess. I learned about the ‘Ginger People’ here and how to purchase candied ginger for lower price. I use very tasty candied ginger in garnishing & frosting. This makes superior cake balls.
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THESE ARE A HIT - even with ½ the sugar - no white sugar, and applesauce cutting the butter in...