I just made these for the first time for my family's Thanksgiving dinner tomorrow. They are possibly the best cupcakes I have ever had in my life. The local grocery store didn't have any crystallized ginger, so I used 2 tsp. instead of 1/2 tsp of round ginger, and added a tablespoon of sugar to the dry ingredient mix. I rubbed butter on the cupcake/muffin pan before putting the batter in. The batter was extremely thick, almost like a cookie dough. They looked like blobs of cookie dough when I put them in the oven, but formed nicely while in the oven. I removed them after performing a "toothpick test". When removing them, I simply had to turn the pan over and most came right out with no additional effort. They are beautifully even inside, very soft and fluffy. I shared them with my brother and my mom, and they were both extremely impressed. The recipe yielded 1 dozen cupcakes and 3 small loaves of Pumpkin Ginger Cake. There are only two regrets I had with this: 1. The one thing they could be improved with is a little bit of cream cheese frosting. 2. I'm very sad that I didn't double or triple the recipe. I would love to eat more before tomorrow, and I'm sure the the holiday will yield NO LEFTOVERS in this department. I will definitely be making this recipe again, and next time I'll be sure to make a LOT more!
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I just made these for the first time for my family's Thanksgiving dinner tomorrow. They are...