I have been on a quest for the perfect gingerbread recipe. I am partial to the old fashioned moist, dark gingerbread from the Dancing Deer company, who claims their recipe is from the owner's great grandma from Maine. I just can't seem to find any conventional recipe that gets it dark and spicy enough! The recipe I used for these cupcakes was no exception. They were good but not what I am looking for so I will go back to my old standard. The frosting was a.ma.zing. however. I simply made a batch of cream cheese frosting and used lemon juice in place of vanilla extract... plus a heck of a lot of lemon zest. I could eat it by the spoonful! I have some left over and I am thinking of frosting sugar cookies with it... YUM!
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