Yesterday evening, after saying I was not going to do any cooking or baking as I was tired from all the gardening, I actually ended up doing some. One of the things I made were these gingerbread cupcakes. Aesthetically I was quite disappointed with them when they came out the oven, as each had a dent in the centre. The batter was really wet, so wet that I had to use a ladle to spoon the mixture into the muffin cups. I assumed I had misread the instructions. So I made the recipe again this evening. I followed the instructions carefully, this time word for word. The mixture was still very wet and yet again I had to ladle the mixture into the baking tin. I baked them for 16 minutes as the recipe which can be found here stated. Then I opened the oven and before my very eyes, they collapsed. I think these cupcakes need more baking time as the 16 minutes stated in the magazine is not suffice. I think it more closer to 30 minutes.
Despite being sunken, they were very sticky, spicy, moist and sweet. Let me tell you what these reminded me of, have you ever had those Jamaican Gingerbread cake? My mother used to buy them all the time when we were small. I would always insist on having the icky sticky moreish ends. Well these sunken gingerbread cupcakes tasted just like that, albeit with more texture and bite from the pieces of ginger. I will have a go at making this recipe one more time, as the result was really delicious, but I think instead of making individual Gingerbread cupcakes, I would experiment and make a Gingerbread loaf like the ones from my childhood.