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: