Unfrosted Gingerbread Cupcake and Candied Ginger
For my third cupcake from Vegan Cupcakes Take Over the World I tried the gingerbread cupcake recipe. We just had our first snow here in Boston, I put up Christmas lights, I'm having a small potluck and I'm feeling holiday-ish, so ginger, cinnamon and cloves sounded just about perfect. These cupcakes made the apartment smell just like the holidays should. Baking them was the perfect way to start a snowy, blustery morning. They baked up very nicely and I thought they would probably be very happy to stay naked like this. The cake is just such a lovely deep brown it hardly needs any adornment.
Couple small modifications to the recipe:
I used 2/3rds of the amount of molasses called for because I had dark molasses and know from past experience that it is not a joking around kind of molasses, it's very flavorful. The recipe called for light molasses, so I thought reducing the amount would work, though I'm sure my cupcakes have more of a molasses punch than they otherwise would, even with the decrease.
I also subbed in applesauce for the oil called for and that seemed to work out just fine as well.