Comments on: Gingerbread Cupcakes with Cardamom Cream Cheese Frosting

By: Renee Schettler Rossi

Renee Schettler Rossi — Mon, 15 Feb 2010 15:14:29 +0000

I’ve intended to dedicate some kitchen time to golden syrup for quite a while, having long read several mags and columns from Australia (Vogue Entertaining + Travel, Donna Hay, and a handful of other authors) that oft rely on it. But I haven’t yet. You’ve nudged me to learn the ins and outs of its lovelinesses and quirks. Off to the store I go…many thanks to you.

By: Judy

Judy — Mon, 15 Feb 2010 10:14:12 +0000

Hi Renee—golden syrup is a bit of a staple in Australian kitchens. I use it quite a bit in lots of baking—slices, puddings, dumplings, and of course the quintessential ANZAC biscuit. And I’m happy to say that it proved to be a very successful substitute for molasses in the cupcake recipe. :)

By: Renee Schettler Rossi

Renee Schettler Rossi — Sun, 14 Feb 2010 14:37:21 +0000

Thank you, Judy. We like your golden syrup substitution…tell us, what else have you been baking with it lately?

By: Judy

Judy — Sun, 14 Feb 2010 11:41:04 +0000

First let me say that I love this blog—and most of my foodie bookmarks bring me back to it. I made these cupcakes today and they were delicious. I didn’t have molasses so I used golden syrup instead. I was a bit wary about the cardamom in the cream cheese frosting but it’s perfect for these cupcakes. I’ll definitely be making these again. Thanks!

By: Heather

Heather — Sun, 15 Nov 2009 22:31:06 +0000

These look like they would be great for Christmas.