That gingerbread candle from last month’s Tasting Tuesdays really did me in.
Yvette van Boven is a super-talented cook-baker-artist from the Netherlands. This book is gorgeous–half illustrated diary, half recipe collection. The gingerbread muffins recipe was so ridiculously adorable looking (evidence above) that I couldn’t resist baking it.
And the muffins are really lovely: moist, spicy, sweet, simple, and extremely easy. Although she suggests a cream cheese based frosting, I whipped up an easy royal icing for some crunch to balance the softness of the muffins.
By the way, you might be wondering: really, Chelsea? You’re calling these muffins? They look like cupcakes to me… Shh. Muffins are much easier to eat five in a row of than cupcakes. So they’re muffins. Just spiced, sweet muffins.
These keep well in an airtight container, so you should make them for holiday brunches… for pre-Thanksgiving snacks… for Christmas morning… to leave for Santa… For every night of Hannukah… Oh man, I’m getting a little too excited about the holidays, aren’t I?! I’m blaming Anthropologie’s pretty displays–I got a preview of the holiday windows: just you wait, people, Kim’s windows are going to be amazing! (Not to mention what’s in store right now… I mean. Have you seen these tea towels used in the display? They’re sparkly teacups in the shape of a Christmas tree. Too much.)
As always, thanks so much to the Milwaukee Anthropologie! The display was lovely and all the staff were so sweet, especially Emily and Lynn! (Last, can I just share? When I popped in for a bit of shopping earlier that week, the ladies called me “our baker” at the cash register. Yes, that totally made my entire month!)
About Tasting Tuesdays
Every month, I bake a recipe from a cookbook sold at the Milwaukee Anthropologie. Stop by–the goodies will be on display for you to try, and I’ll be there, too, camera in hand. I post the featured recipe and photos of the event here on the blog. (Anthropologie pays for groceries for the treats, but I have full control over the cookbook/recipe from their store as well as what I say in my blog posts.)
Adapted from Home Made by Yvette van Boven
Makes about 48 mini-muffins
1 cup self-rising flour
1 1/2 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp cocoa powder
1/4 tsp cloves
1/4 tsp nutmeg
1/4 tsp allspice
4 oz (1 stick) unsalted butter, softened to room temperature
1/2 cup granulated sugar
3/4 tsp vanilla extract
1/4 cup milk
Preheat oven to 400 degrees F. Line mini-muffin pan with muffin/cupcake cups and set aside.
Whisk together flour, spices, and salt in a medium bowl. Set aside.
In a standing mixer, beat together butter and sugar until light and fluffy. Add eggs and vanilla and beat until combined. Beat in flour and milk in three additions, beginning and ending with flour.
Using your smallest cookie scoop (about 1/2 tablespoon), scoop batter into muffin cups. Bake for 10-12 minutes until a tester inserted in the center muffin comes out clean. Allow to cool. Keeps for about 5 days.
For Royal Icing
Adapted from Joy of Baking
2 cups powdered sugar
1 1/2 tablespoons meringue powder
Generous 1/4 tsp freshly-squeezed lemon juice
1/4 cup warm water
Combine all ingredients in a stand mixer and mix for 5-7 minutes, until thick and glossy. Spread on gingerbread muffins. I used edible sugar pearls as decoration.