"I Want Gingerbread!"
November 23, 2010, 5:48 p.m.

Since my birthday was yesterday, I decided the cake I wanted was gingerbread cake, like the one served at Souper Salad�which is absolutely yummy! �After searching through all sorts of gingerbread cake and cupcake recipes on the internet, I realized that I had to limit my recipes to those using canola oil since I was out of both milk and butter. �I have some shortening, but I'm just not a fan of it. ��

I noticed that were only a few gingerbread recipes I could find which listed oil as an ingredient and one of them was the Old Fashion Gingerbread recipe on About.com. �This recipe�matched all the ingredients I had on hand. �I was inspired from reading other recipes and I decided to change this recipe somewhat to make it better according to my taste. �So I did. �Here's the recipe as I adjusted it. �

Gingerbread Cupcakes with Cointreau Glaze

Time involved:

Prep time 15 minutes

Bake time 35 minutes

Total time 50 minutes

Ingredients:

2 cups flour 1 1/4 teaspoon baking soda 1 1/2 teaspoon ginger

3/4 teaspoon cinnamon

3/4 teaspoon salt�

1/2 cup white sugar

1/2 cup brown sugar

1 lightly beaten egg

1/2 cup dark molasses

1/2 cup of canola oil

Glaze: 1/4 cup Cointreau

Powdered Sugar for dusting

Preparation:

• Preheat oven to 350F degrees
• Line a 12-cup cupcake tin with paper liners.�
• Sift the flour and baking soda into a medium mixing bowl.�
• Add the ginger, cinnamon, salt, sugars, egg, and molasses.�
• Mix with a spatula until the mixture is combined and resembles wet sand.�
• Add the oil and boiling water and whisk for about 2 minutes until the batter is smooth and shinny.�
• Pour batter in each till about 2/3 full and tap it down gently on the table to settle it evenly.�
• Bake for 35 minutes, until the tops spring back when lightly touched and a toothpick inserted into the center comes out clean.�
• While the cupcakes are warm, lightly pierce the tops a few times with a toothpick and brush a teaspoon of the Cointreau over of each of the cupcakes.�
• Let the cupcakes cool in the pan for 10 minutes then transfer them to a wire rack to cool completely. �

Serve:� Lightly dust the cupcakes with powdered sugar.

Gingerbread Cupcakes with Cointreau Glaze

I have to say, these cupcakes turned out so very yummy!� I only glazed half of them with the Cointreau since my mother who lives with me is allergic to alcohol.� That meant I had to drink the leftover Cointreau. �(Oh Poor me!) � What surprises me most is the reaction of my cat Mickey.� He seems to be going crazy for the gingerbread, jumping up on the table and trying to get some. � My mom felt sorry for him and fed him a few crumbs and he can�t seem to get enough!� I�m not letting him have any.� I don�t think it�s good for him, but it�s good to know that my cat endorses these gingerbread cupcakes!�

Next time though, I want to make sure I have all the ingredients available to make these�and�I�m so looking forward to it!