The cupcakes turned out tough and dense, perhaps due to overbaking. The mix of spices was a delicious surprise, but I couldn't get over how brick-hard these cupcakes turned out. I absolutely adored the white fluffy frosting, which was super easy to make with just three ingredients -- powdered sugar, butter and vanilla. I couldn't stop myself from "taste-testing" way too much frosting.
I don't own gingerbread shaped cookie cutters, so I decided to skip baking the cookies to accompany the cupcakes. Instead, I topped each cupcake with crystallized ginger. Probably not the best choice, however. I couldn't taste the ginger with all the heavy white frosting.
So far, I've made three recipes from the Martha Stewart cupcakes book. None of them have turned out as good as I had hoped. For some reason, my cupcakes seem more like breakfast muffins with (unnecessary) frosting on the top. I'm curious what others think about these cupcakes and how the other recipes are turning out. Maybe I'm doing something wrong. Or maybe I'm just tired. I probably shouldn't blog right before my bedtime :)