Gingerbread Teacakes
Recipe type: Dessert
Cuisine: Cakes
Adapted from Carole Bloom
  • 1¼ cups (5.5 oz) AP flour
  • 1 t baking soda
  • 1½ t ground ginger
  • 1 t cinnamon
  • ½ t ground cloves
  • ⅛ t freshly ground nutmeg
  • ¼ t salt
  • ¼ cup (1.5 oz) finely chopped candied ginger
  • 4 T (2 oz, ½ stick) unsalted butter, room temperature
  • ⅓ cup (2 oz) packed light brown sugar
  • ½ cup unsulphered molasses ( I had to sub some dark corn syrup which was ok but all molasses would be better)
  • 1 extra large egg, room temperature
  • ½ cup boiling water
  1. Preheat over to 350 F. Thoroughly grease (or spray) 24 mini (2-inch diameter) muffin wells (I doubled the recipe which was why I had more than one pan).
  2. Whisk together the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg and salt. Add the chopped candied ginger and toss to coat. Set aside.
  3. Beat the butter with an electric mixer on medium speed until light and fluffy, about 2 minutes. Beat in the brown sugar until smooth. Scrape down the sides of the bowl as needed.
  4. Lightly beat the molasses and egg together and then add to the butter. Mix together on a low medium speed--the mixture may look curdled but this is ok. Mix in the boiling water. On low speed, mix the flour in in 4 additions. Finish by hand with a spatula, scraping the sides and bottom of the bowl as you mix. Divide between the muffin wells--they should be ¾-full. I keep extra mini loaf pans for extra batter in case my muffin pans are not identically sized. Bake for about 25 minutes, until a cake tester inserted in the center of a muffin comes out clean or with a few crumbs attached. Let the muffins cool in the pan for 3 minutes and then turn out onto a cooling rack. Garnish with whipped cream before serving.
Recipe by The Spiced Life at