Vegan Gingerbread Cupcakes Take Over The World
I had big plans for Vegan Cupcakes Take Over The World‘s Gingerbread Cupcakes (page 53). I chopped a little extra crystallized ginger to decorate my Lemony Buttercream (page 96) topped cakes, but when I looked back over at the pile, I could have sworn it was getting smaller. Knowing I must be crazy, I went back to preparing the batter. And then, I turned back just in time to catch a little hand blindingly reaching up onto the counter and grabbing at my pile of decorative crystallized ginger. Ah ha! Caught red handed! That is exactly why I must be so careful about where the appliances, knives, cutting boards, and apparently now ginger, are located on the counter; the little man is willing to roll the dice on it being something tasty his little fingers grasp, rather than something dangerous! I honestly can’t even believe how much he liked the stuff; crystallized ginger has such a very strong, spicy flavor that I would have bet money he’d have spit it out and madly wiped at his tongue in an attempt to rid his tongue of the flavor. I was wrong; I guess ginger is his flavor!
The cupcakes turned out delicious, even if their intended decorations went to a cuter cause. They weren’t meant to be quite so dark, but since I didn’t have light molasses, I just went ahead and used regular. My cupcake’s centers sunk slightly, perhaps because of the heavier molasses, but I used the opportunity to “fill” the centers with lemony buttercream frosting. The cake was moist and fluffy with bursts of crystallized ginger flavor in each bite. I love the ginger and lemon flavor combination. If you have Vegan Cupcakes Take Over The World, here’s a great recipe to get that great ginger flavor without cutting out and piping buttons onto dozens of tiny faceless men!
Do you have any funny “missing food/ingredient” stories? Who was the culprit? Kids? Pets?