Ginger Chewies have now been coming out of my oven on a pretty regular basis around here. Besides being a favorite, the cooler weather seems to increase our demand of cinnamon, cloves and ginger. Along those same lines, when I cracked open my copy of Martha Stewart Cupcakes yesterday, and it fell open to “Gingerbread Cupcakes,” I didn’t feel the need to delve any further. I had all of the ingredients on hand and felt it was quite necessary to make the house smell of spicy happiness.
The batter came together easily and quickly, but I was surprised that no baking powder or baking soda is listed among the ingredients. The result is a rather dense cake, much more muffin-like than cake-like. The flavor is definitely that of gingerbread, and the vanilla buttercream frosting paired nicely with it. But I’m not sure I would make them again. I think that I will try this recipe, which is really quite different, considering it comes from the same person!
