Gingerbread Cupcakes with Cinnamon Brown Sugar Buttercream Frosting

Post by: Holly – Hodgson Mill Blogger

Christmas isn’t complete without something made of gingerbread.  In addition to my Gingerbread Biscotti with Cranberries and Pecans I posted a couple weeks ago, these moist, delicious spice cakes are just right for the job, and a perfect kid-friendly treat.  The cupcakes are filled with warm spices like ginger, cinnamon and cloves that bring the holidays to mind with each bite. Oh, and the frosting!  I couldn’t’ think of a better way to top off these cupcakes than with this lick-the-bowl-clean cinnamon brown sugar buttercream.   I think it’s my favorite frosting recipe, ever.  Want to know something else great about these cupcakes?   They’re simple and fast to put together, which makes them a great last-minute option.  Because the recipe begins with a box of Hodgson Mill Whole Wheat Gingerbread Mix, a lot of what you’ll need is already in the mix.  Yep, that’s right. These fabulous cupcakes are made from a heart-healthy whole wheat mix, and I’d be willing to bet that you’ll be calling dibs on the last one.   If you aren’t a whole wheat believer yet, you will be in about 30 minutes.  Turn on your oven to 350^o F and let’s get baking!

Plum Orange Anise Breakfast Cake with Multigrain Cereal

This is a real, true-blue breakfast cake – I woke up especially early this week to bake it to fit it into my crazy schedule. (I am not a morning person, so those who know me know that this was quite an event.) But knowing this cake was downstairs waiting for me got me out of bed this morning, for sure.

What’s a breakfast cake, you might say? Well, it has to go well with a cup of coffee – which this one does. Beyond that, though, it’s a tricky balancing act between being just wholesome enough to be ok for breakfast, and just sweet enough to be considered a cake.

Blackberry Buttermilk Cake

Post by: Holly – Hodgson Mill Blogger

Truth be told, this blackberry buttermilk cake is a dessert. But it’s made with so many healthy ingredients — Hodgson Mill Whole Wheat Pastry Flour, Hodgson Mill Milled Flax Seed, fresh blackberries, and apricot jam — I served it for breakfast. I also made a cinnamon-vanilla yogurt sauce to drizzle over the top for more breakfast appeal — not that my family needs much arm twisting to eat cake first thing in the morning.

This cake was a big hit at breakfast, but if you serve it for dessert, it would be lovely with a dollop of lightly sweetened whipped cream. But you can’t go wrong with the cinnamon-vanilla yogurt sauce, either.

This cake is easy to put together and can be adapted to whatever fruit you have on hand. I think blueberries, sweet cherries, or sliced peaches would be great alternatives. To produce delicious results, simple recipes like this call for quality ingredients. So, be sure to start things off right and get your Hodgson Mill products out and ready!