Slash & Dine December: Gingerdead Cupcakes: Natalie’s Last Stand

Posted on December 3, 2009 by Deaditor

by Natalie Slater of BakeAndDestroy.net

A few holiday seasons ago, I received the following email from my friend Melissa:

“Dude, if you liked Monsturd you have to see Gingerdead Man. Gary f’n Busey AS the Gingerdead Man. WATCH IT!!!!”

As I am not one to ignore Melissa’s sound advice, I made finding and watching Gingerdead Man a top priority. Although mostly unwatchable, I will say that it’s a demented baker’s dream horror movie. An executed serial killer’s ashes somehow find their way into gingerbread mix, which is then baked at an unsuspecting bakery and terror ensues. Um… the end. What’s more terrifying than the movie itself, or the fact that Gary Busey’s career managed to sink so low, is the idea that any business that calls itself a bakery would use gingerbread mix! If you ask me, they all got what they deserved.

Gingerdead Man has become a holiday tradition at my house, and if you haven’t seen it, I recommend you pop it in over a glass of eggnog this Christmas Eve. And while you’re at it, you can make these super simple Gingerdead Man cupcakes to go with.

In case you’re wondering, I have a dual motivation for making this my December recipe. Not only does this wintry month make me think of bloodthirsty baked goods, but it also happens to be the month in which I turn 30! Spicy, sticky ginger is one of my favorite flavors so these are my pre-birthday present to myself. (If you need me on 12/12, I will be jumping on my bed singing The Superbowl Shuffle, as per my personal birthday tradition.)

For the cupcakes you will need:

1-cup all-purpose flour
1/2 tsp baking powder
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp baking soda
1/4 tsp salt
1/8 tsp ground nutmeg
1/8 tsp ground clove
3/4 cups granulated sugar
1/4 unsalted butter, room temperature
2 Tbs fancy molasses
1 egg
2/3 cup buttermilk

For the frosting you’ll need:

4oz cream cheese
1/2 cup unsalted butter, room temperature
pinch salt
2 1/2 cups confectioner’s sugar
2 tsp grated lemon zest (organic, preferably)
1/4 tsp pure lemon oil (or lemon flavoring)

Then you:

Pre-heat your oven to 350 degrees and line your pan with paper liners. In a small bowl, mix together the flour, baking powder, ginger, cinnamon, baking soda, salt, nutmeg and clove.

In a bigger bowl, use an electric mixer to beat together sugar and butter until well combined. Add molasses and egg, beating well. Alternately beat in flour mixture and buttermilk, beating until smooth. I like to do the last bit of mixing by hand to avoid over mixed batter.

Scoop batter into pans and bake 20-25 minutes or until the tops spring back when lightly touched. Cool in pan on a wire rack for 10 minutes, then remove from pan and cool completely.

While the cupcakes are cooling, start the frosting. With an electric mixer, or in a stand mixer, cream together the cream cheese and butter. Add the salt, and slowly add the sugar, beating well. Toss in the lemon zest and mix in the lemon flavoring.

Frost the cooled cupcakes and then cry your little eyes out because I’m leaving you.

What? That’s right, kids. It’s been swell, but the swelling’s gone down. After a year of serving up terrifying treats I am retiring from Slash and Dine to pursue my 5,000 other blogs, reality TV shows and various appearances at your local Whole Foods.

I was scared for the future of this little column – would it end up in the hands of someone who couldn’t cook her way out of a torture chamber? Or worse, what if it ended up in the hands of a Saw fan? No, no – that simply would not do.

Then I remembered what a big help my friend (and sister from another mister) Shannon was on my November column. I asked her if she’d consider picking up the torch, she accepted and I am happy to report that Slash and Dine will carry on with yet another hot, hot brunette at the helm. And thus, the proud tradition of food, horror and tattooed ladies continues.

I just want to thank my friends at Brutal As Hell for making my year so fun – and everyone who read my column for all your nice comments. Make sure you leave even nicer ones for Shannon!

I’d like to dedicate all of 2009’s columns to my friend Mat Arluck who passed away this Thanksgiving. He was a righteous dude and I miss him tons. If you’re one to donate to charities for the holidays please consider helping the one he was working with before his passing – GrindForLife.org.

As always, you can keep up with me over at BakeandDestroy.com.

Smell ya later!
Natalie