In case anyone is wondering, it’s “nick of time”. I looked it up. In my thirty-something years of living, I don’t think I have ever written that expression down… so glad to clear that up!
It’s December 15th, the day that the cupcakes for the Martha Stewart Online Cupcake Club are supposed to be posted. This month’s pick was “Gingerbread Cupcakes With Cookie Cutouts” from Kayte of Grandma’s Kitchen Table. I missed last month due to the craziness of Thanksgiving, but luckily was able to pull off these tonight. These cupcakes combine all of the flavors in gingerbread cookies – molasses, cloves, ginger, cinnamon, and nutmeg. They are frosted with Martha’s fluffy white frosting, a great pairing.
Did anyone notice what’s missing here? Yes, those “cookie cutouts” (not to mention some good lighting for snapping a picture). These look a little sad, I know – kind of like me on those days when I forego all accessories, in an effort to make it on time for kids’ carpool and work. Yes, I am that lady in the car next to you putting on my work shoes and lip gloss at the stop light. (Don’t worry, I assure you, I have a good driving record. ) Tomorrow, I will relieve my 
cupcake guilt and accessorize these little cupcakes so they look a little more presentable for the holiday season. Stay tuned…
In the meantime, go check out everyone else’s cupcake creations on flickr!
These were good with or without the accessories.
Sometimes simple can be good – I think your cupcakes look wonderful! I’m glad you were able to bake along
i think they are perfect the way they are. sometimes cupcakes need nothing more than a dollop of frosting to be dressed for an occasion
I like your cupcake baking spirit! I also how how lovely the white chocolate snowflakes are as well; I am inspired! I need to practice more with chocolate.
btw, how big (dimensional-wise) are the snowflake drawings?
What a lovely blog, thanks for all the great info!
And thanks for baking along with us this month!
Hi Betty,
I did the snowflakes in a few different sizes. The largest one was a little smaller than the actual cupcake. I made two others that were smaller. Candy melts are much easier to work with than real chocolate. I have a hard time with tempering real chocolate. Have a great holiday!
I’m wanting to make these from the book, pg 246 I have mine at, is it right that they have no raising agent in, like baking soda?
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In all honesty, I’ve had a lot of problems with the cupcakes from Martha’s cupcake book. I really think it is a texture preference, as the cupcakes I have made from the book are very dense. I have gotten some great ideas for cupcakes, but have adapted the recipes.