For anyone that knows me at all, you know I love to bake! Well, this holiday is like every other for me. I baked 48 cupcakes in my RV oven! Yes, that’s right. You CAN bake in your little oven. It takes longer since I can only get 12 cupcakes in the oven at a time, but it worked out well. I made the frostings and fillings yesterday to save myself on the cleanup all in one day. Also, I only have so much space to work with in an RV and let’s just say the small amount of counter space we have is covered in cupcakes!
No need to fret that you can’t have your favorite holiday dessert. You CAN do it in your RV kitchen. What did I make you ask? Well, I made chocolate cupcakes filled with chocolate ganache and frosted with peppermint buttercream. I also made gingerbread cupcakes with vanilla buttercream. They are so moist and delicious! I couldn’t resist and had to test one out as I’d never used this recipe before.
If you don’t have buttermilk on hand, don’t worry! You can use regular milk and go just below the 8 oz line on the measuring cup. Fill the rest with apple cider vinegar or and let sit a few minutes. It will make buttermilk!
Here you go. From my kitchen to yours.
Mix together the dry ingredients and set aside:
2 1/4 cups (9 oz) flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
Sitr together the wet ingredients:
1 stick butter, melted
1/4 cup (1 3/4 ounces) sugar
2 Tablespoons (1 3/8 ounces) dark corn syrup
3/4 cup (9 ounces) molasses
1 cup (8 ounces) buttermilk
Then add the flour mixture to the wet ingredients until the batter is evenly moistened.
Pour the batter cupcake pans. Bake at 350 for 15 minutes or a thumb no longer leaves a print in the cupcake. Serve warm with whipped cream, if you desire. OR cool and top with your favorite vanilla buttercream.
What’s your favorite holiday dessert?