Gingerbread/Cake

[dbug31]

I am looking for a recipe that I can make muffins/cupcakes out of...
I'd like to be able to add a simple confectioner's glaze on top.

I found a few on epicurious that sound good, but I'd rather have a recipe that someone has used before.

TIA

[dbug31]

Thanks to all, it looks like I will give the GT recipe a go...

[stellamystar]

A few years back, I made a gingerbread cake from a mix from Caterburry Farms. It had chocolate chips in it, which I thought was so weird at the time. But, oh baby --- YUM. So, if you are feeling a bit untraditional, add in some chocolate chips. It's the holidays!

[oakjoan]

I love that Grammercy gingerbread recipe. I've also made a recipe Nigella had in one of her books (maybe it's on her website) - it's gingerbread with chocolate frosting or glaze. It's very gooey and rich. I made it several years ago and seem to remember it was really good.

[sagestrat]

Hope it turned out well. I just did these as cupcakes, putting a spoonful of ginger jam in the center before they baked. Terrific surprise treat!

[paulj]

For something different, look up parkin. This is a ginger bread/cake from the north of England (Yorkshire), usually made with equal parts (by weight) of flour and rolled oats. Many recipes are pretty heavy on the ginger and molasses.
paulj

[dbug31]

My husband is a brit, so he may be able to get hold of a family recipe...
Thanks for the info

[BRB]

I just made the Gramercy Tavern gingerbread (Guinness stout ginger cake) this past weekend and the flavors are delicious and the cake is so moist. My only suggestion would be to add a little extra fresh ginger for a little extra spice (maybe a little extra dried ginger and some white pepper too). But the flavors of the cake (as the recipe is printed) are so much more complex than your typical gingerbread and my dinner guests loved it. I debated preparing an orange-buttermilk glaze, and instead prepared a pear-caramel sauce to serve with. Here's the link to the recipe:

http://www.epicurious.com/recipes/foo...

[BRB]

One last note on the Gramercy recipe, others have complained about the amount of oil, and there is quite a bit in the recipe. I definitely think you can cut down some on the oil and it will still remain moist for days.

[HillJ]

Good point, BRB. I've substituted applesauce for the equal amt. of oil suggested in this recipe with moist results. When I've used oil, I use grapeseed oil.

[HillJ]

3rd vote for Grammercy T Gingerbread. I add a bit of maple syrup to the simple confectioner's glaze and crushed pecans. Enjoy!

[Val]

4th vote for the Grammercy Gingerbread, very intense! I've only made the cake, not tried doing cupcakes but that is the REAL deal for gingerbread!

[Honey Bee]

Search the boards for comments on the Gramercy Tavern Gingerbread. I have not made it, but it gets good reviews.

[rmperry]

I made the Gramercy Tavern Gingerbread over the weekend and it was fabulous. I don't see why it couldn't be made into cupcakes. Make sure you make it a day ahead so the flavors can develop.

[flzhang]

Are you guys making the gingerBREAD recipe or the ginger cake?

http://www.epicurious.com/recipes/food/views/Guinness-Stout-Ginger-Cake-105881
http://www.epicurious.com/recipes/foo...

[Val]

flzhang, I've made the Gingerbread recipe twice (the second recipe link you posted)...haven't tried the Ginger Cake one. The Gingerbread recipe to us was gorgeous, very intense ginger flavors, too, great stuff!

[paulj]

What's the difference between these recipes? Why is one a cake, the other a bread? Major ingredients are all the same.

One difference, 1/2T baking soda in the cake versus 1/2t in the bread. The larger amount is probably an error, though, judging from the comments, not a damaging one.

[BRB]

Those are essentially the same recipes (just minor differences) and both are cakes . . . but can be made into loaves, muffins, etc.