Gingerbread cupcakes, that is:


Topped off with a lemon buttercream frosting and a few pieces of crystallized ginger. I went a little overboard on the lemon in the frosting–you can see it curdled the milk a bit. But the tartness was a nice counterpoint to the cupcake bit. Which, by the way, was VERY gingery.

And very delicious, as evidenced by what’s left of them now:


Related Posts Plugin for WordPress, Blogger...
This entry was posted in baking. Bookmark the permalink.