Ginger and Lemon Cupcakes

 These birthday cupcakes were created by an 8-year-old head dessert chef, with me as sous chef. Get cupcake recipes at TwiceasTasty.com.
I celebrate Twice as Tasty’s birthday every June with special treats and reflections on the past 12 months. But October is a big personal birthday month in my family. My niece Hayley celebrated her 8th birthday last week, and she and her dad made vanilla cupcakes with pink frosting and sprinkles for the occasion. For my birthday this week, Hayley was head dessert chef and I was sous chef, creating a new cupcake recipe inspired by one in American Girl Cupcakes.

If you peruse the Twice as Tasty recipe index, it’s clear that I love ginger desserts. You’ll find recipes for gingerbread pancakes, quick bread, and cookies. I also bake triple-ginger cookies and cake and use ginger in many other sweet and savory recipes. So when Hayley stopped browsing recipes on a page for gingerbread cupcakes, we knew we’d found this year’s Auntie Julie birthday dessert.

Our recipe brings in more ginger and spices, swaps some of the butter out for homemade applesauce, and makes other improvements. Hayley then helped me write the instructions and provided tips and tricks. The results are delicious.
Learn to make Very Ginger Cupcakes and Lemon and Sugar Glaze

Gingerbread

Get a healthy dose of ginger and find out why some baking old-time techniques still work. Get gingerbread recipes at TwiceasTasty.com.
I may not have red hair, but in the kitchen I’m definitely a ginger. You’ve probably spotted this from the regular appearance of ginger on the blog—ginger-flavored syrups and marmalades, ginger-spiked beverages, Pickled Ginger, Gingerbread Pancakes, and for the ultimate hit, Triple Gingersnaps and Triple Ginger Cake. So it seemed highly appropriate to add two more traditional ginger recipes to the lineup this month: gingerbread in cookie and loaf forms.

When I went digging for family variations of these recipes, I found some surprising ingredients and techniques. I decided to pick apart one of my grandmother’s well-used recipes, from her 1930 Fruit and Flower Mission Cookbook. What is the purpose of the vinegar? Why is the baking soda dissolved in water? Why do only some of the recipes in her book call for egg? I had to know more. Find out what I learned in the recipe and its tips and tricks.
Learn to make Old-Fashioned Gingerbread Cookies and Gingerbread Loaf

Cakes and Curd

Fruit curds are the tarter yet richer siblings of syrups and jams. Learn to make Berry Curd and Gingerbread Pancakes. Get breakfast recipes at TwiceasTasty.com.
If you’ve only ever poured maple syrup on buttermilk pancakes, this week’s recipe pairing will blow your mind. Fruit curds are the tarter yet richer siblings of fruit syrups, jams, butters, and even sauces. Unlike these high-heat, bubbly creations, fruit curds cook low and slow, until their blend of juice, sugar, eggs, and butter becomes silky smooth. One bite of a fruit curd and you’ll want to use it as a spread on baked goods, a filling for shortcakes or layered cakes, a dipper for fresh fruit, a swirl of flavor in Fresh Yogurt, or even a sneaky spoonful eaten straight from the jar.

Just to up the ante, I like to pair luscious, jewel-toned berry curd with pancakes darkened by molasses and spices. Most gingerbreads are made as desserts and rich in butter, refined sugar, and egg, but the fruit curd topping covers all of those bases. For breakfast, all of those elements can be cut or scaled back to focus on warming spices and bittersweet molasses.
Learn to make Berry Curd and Gingerbread Pancakes