I am obsessed with any holiday food. Something about the warm spices and bold flavors of seasonal holiday food that really gets me excited! One of my favorite types of cake is gingerbread. It is so intensely flavored, and if made correctly, decadently moist. Growing up I’ve always loved a company called Gingerbread Construction Company’s gingerbread muffins with cream cheese frosting. I have taken a recipe from a friend and molded it to remind of my childhood favorite. Here’s what’s in it…
1 cup Guiness Stout (helps with the rich flavor)
1 cup Molasses
1 teaspoon Baking Soda
2 cups AP Flour
2 teaspoons Baking Powder
2 tablespoons ground ginger (this seems like a lot but its necessary!)
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg (you can used freshly grated)
1 teaspoon salt
1 cup Dark Brown Sugar
1 cup Light Brown Sugar
3/4 cup Vegetable Oil
Boil molasses and Guiness for one minute, take off heat and whisk in the baking soda. Cool.
In a separate bowl whisk together flour, salt, baking powder and spices. Set aside.
Whisk together sugar, oil and eggs. Slowly add in the room temperature molasses/stout mixture. Fold the dry ingredients to the wet. Bake at 350 degrees until done.
I topped mine with Orange Cream Cheese Frosting and Homemade Candied Ginger!
1 8 oz. Package Cream Cheese Frosting, softened
1 Stick Butter, softened
1 Tablespoon Orange Zest
1 Teaspoon Vanilla Extract
Powdered Sugar To Taste (Some like it sweeter, I like the tang of the cream cheese to be in tact)
Beat all ingredients until smooth and creamy. Top with candied ginger or any other garnish you may want…Try candied orange peel or sprinkle with cinnamon