Fathers day was coming up, the first one for my hubby, so I had to make him something special. He likes food gifts mostly and one of his favorite flavors is ginger. In an attempt to make a quick cake that he would like I ended up creating a super yum recipe that I plan to repeat. This one is quick, gluten free, and semi homemade. The result is a delish cake that tastes like gingersnaps, but in a moist fluffy delivery of cake. The recipe: 1 box gf yellow cake mix (I used the betty crocker brand) 3 eggs 1 stick of softened butter 2 teaspoons vanilla extract 1 1/2 teaspoon cinnamon A 2 to 3 inch piece of ginger, skins sliced off, grated with a fine grater
Throw it all together in the mixer, today I had helpers!
Mix in the blender for a minute to blend, then crank it up to meduim speed for 2 minutes to whip it into a pancake batter texture. Spoon it into cupcake liners.
In to the oven at 350 for 18 minutes. Remove and let cool. I made some cream cheese frosting because that is what the hubby likes. But the girls said they prefer it “muffin” style with no frosting. A package of room temp cream cheese, a stick of softened butter, a teaspoon of vanilla and a tablespoon of water, whip it up, then a cup of powdered sugar, whip it some more and then you have the easiest frosting I know how to make.
The kids like sprinkles. Everyone likes to eat them warm, or freeze half the batch and take one out when you need a gingersnap cake pick me up.