Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup molasses
- 2 eggs
- 1/2 cup Tibicos kombucha
- 1 tsp vanilla extract
Special equipment needed:
- Cupcake liners
- Muffin tin
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
3. In a separate mixing bowl, cream together the butter and brown sugar until light and fluffy.
4. Beat in the molasses, eggs, Tibicos kombucha, and vanilla extract until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Spoon the batter into the cupcake liners, filling each about 2/3 full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
8. Allow the cupcakes to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 18-20 minutes
Total time: 40-45 minutes
Temperature:
350°F (175°C)
Serving size:
12 cupcakes
Nutritional information:
Calories: 217
Fat: 8g
Carbohydrates: 34g
Protein: 3g
Sodium: 183mg
Sugar: 20g
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Honey can be substituted for molasses.
- Any flavor of Tibicos kombucha can be used in place of the original flavor.
Variations:
- Add 1/2 cup of chopped nuts or raisins to the batter for added texture.
- Top the cupcakes with cream cheese frosting for a classic gingerbread flavor combination.
- Add 1/4 cup of cocoa powder to the batter for a chocolate gingerbread flavor.
Tips and tricks:
- Make sure to measure the flour accurately to avoid a dense or dry cupcake.
- Use room temperature ingredients for easier mixing.
- Let the cupcakes cool completely before frosting to avoid melting the frosting.
Storage instructions:
Store the cupcakes in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave the cupcakes for 10-15 seconds or until warm.
Presentation ideas:
- Dust the cupcakes with powdered sugar for a simple presentation.
- Top the cupcakes with whipped cream and a sprinkle of cinnamon for added flavor.
Garnishes:
- Candied ginger
- Cinnamon sticks
- Lemon zest
Pairings:
- Hot apple cider
- Chai tea
- Coffee
Suggested side dishes:
- Fresh fruit salad
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the cupcakes are too dry, try adding an extra tablespoon of Tibicos kombucha to the batter.
- If the cupcakes are too dense, try sifting the flour before measuring it.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cupcakes.
- Store the cupcakes in an airtight container to prevent contamination.
Food history:
Gingerbread has been enjoyed for centuries, with the first recorded recipe dating back to the 15th century. It was often served during the holidays and was believed to have medicinal properties.
Flavor profiles:
The Tibicos kombucha adds a slightly tangy and effervescent flavor to the classic gingerbread spices of ginger, cinnamon, cloves, and nutmeg.
Serving suggestions:
Serve the cupcakes as a dessert or as a sweet treat with a cup of tea or coffee.
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Taste: Sweet, Spicy, Tangy, Gingerbread, Gingerbread-Flavored