As many of my readers know, I'm a hostess for the Secret Recipe Club. If you don't know what the SRC is all about, take a minute to check it out to see what fun you're missing out on!
There are 4 groups to the Secret Recipe Club and when one of the groups end up with an orphaned blog - a blog who didn't have a recipe chosen from and made for the month - the group hostesses try to jump in and help out. I did just that this month. I was happy to be able to lend a hand to Tina in Group B!
The blog that I baked from is named Six Kilos of Pumpkin. It full of great recipes. I especially enjoyed looking through her dessert recipes. I found the perfect recipe for the holidays...Gingerbread Cuffins with Cream Cheese Icing - nope, Cuffins is not a typo. She describes these treats as a mixture between cupcakes and muffins. After baking them, I can totally understand what she is describing. I decided to stray away from the usual cupcake or muffin this time and instead, I baked the batter in 4 oven-safe cups, perfect single serving desserts. Instead of cream cheese frosting, I'm topping ours with whipped cream. Sorry, no pictures of the whipped cream, we will be eating them for dessert later this evening.
How jealous are you that you can't smell the wonderful scents surrounding me in my little apartment?!?
It's beginning to smell a lot like Christmas! :)
original recipe @ Six Kilos of Pumpkin
1 c plain flour
1/2 tsp baking soda
3/4 tsp. baking powder
1/4 tsp salt
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1/2 cup brown sugar
7 tbsp. butter, softened
1/4 cup milk
2 tbsp organic maple agave syrup
1 tsp molasses
Preheat oven to 350C.
In a large mixing bowl, combine dry ingredients, up to and including the brown sugar.
Stir in the remaining ingredients and mix for 3 minutes with a hand mixer or until the batter is light and fluffy.
Spoon the batter into 4 large oven-safe baking cups. Bake for 20 - 23 minutes, until a toothpick stuck into the middle of one cup comes out clean.