From Shanna's Kitchen: Gingerbread cupcakes

Palm Coast Observer
Opinion

Christmas truly is my favorite time of the year. I love being able to spend time with friends and family, and I always look forward to that perfect moment on Christmas Eve, when the house lights in the church go down, the congregation raises their candles, and they join together to sing the final two songs of the service, “Silent Night,” and “Joy to the World.”

For those five-or-so minutes, my soul is at peace.

But let's get real here: Besides celebrating the birth of Jesus, everyone knows Christmas is about food.

What holiday isn’t?

So in the spirit of the holiday, I thought it only proper to transform a cookie classic into cupcakes. I know I’m not the first person to do this, and I’m not staking claim on the idea. I’m sure Martha Stewart has been punching out recipes like this since she was 12.

But I haven’t. And these gingerbread cupcakes are actually pretty simple. Just take all the glorious spices of gingerbread — nutmeg, clove, cinnamon, and of course, ginger, bump up the egg and flour contribution — and voila! Gingerbread yumness.

For the recipe, visit Shanna's Kitchen.