yyyuuuummmmy!

I made this cake last weekend. It was made with love and care..and let me tell you those are the secret ingredients to a good dessert. I noticed when I am around people making sweets and they are tense and anxious that is exactly how the cookies/bread... anything turns out.
So remember the secret ingredient and if you so please try this wonderful fall melt in your mouth cake..mmmm mmmmm

Equipment: 12 cupcake tins and paper liners, 2 medium mixing bowls. (I turned this into a two layer cake, so two 8 or 9 inch pans..but I also needed to one and one half the recipe) Ingredients For the cupcakes 1 1/4 cups all purpose flour 3 teaspoons ground ginger 1 teaspoon ground cinnamon 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon ground cloves (I used pumpkin pie spice) 1/4 teaspoon salt 1/4 cup finely chopped crystallized ginger 1/2 cup vegetable oil 1/3 cup light molasses 1/2 cup maple syrup 1/4 cup soy milk (I used orange juice) 2 tablespoons soy yogurt (Yogurt is fine) 1 1/2 teaspoons finely grated lemon zest (2 tbs) For the frosting...my version Mix Butter lemon juice and lemon zest (of two lemons) and powdered sugar together until right consistency. About 1 1/2 sticks butter and 2 lemons of lemon zest and then work with the lemon juice and sugar until it is a good consistency. I also poked holes in the cake when it was warm out of the oven and drizzled a lemon glaze over it to get it really moist. Just a bit.. it was a mixture of butter lemon juice and powdered sugar melted in a saucepan. Directions Preheat oven to 350 F. Line tins with paper cupcake liners. Sift together flour through salt. Wisk together wet ingredients (oil through yogurt) until well emulsified. Fold dry ingredients into wet, wisking to combine. Fold in lemon peel and crystalized ginger. Pour into tins, 2/3 of the way. Bake 17 - 22 minutes, until top springs back when touched or a toothpick comes out clean. When fully cooled frost them with frosting below.