• Cakelets:
• 1 cup flour
• 1/ 2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1/ 4 teaspoon salt
• 1/ 2 cup butter, softened
• 1/ 3 cup granulated sugar
• 1/ 3 cup packed brown sugar
• 2 eggs
• 1/ 2 cup milk
• 1 teaspoon vanilla extract
• Glaze (optional):
• 1 cup powdered sugar
• 2 tablespoons milk
• food coloring, if desired

Cakelets:

Preheat oven to 375 degrees. Prepare pan with baking spray containing flour or grease with butter and dust with flour. In a small bowl, mix flour, baking soda, spices, and salt. Set aside. In a separate bowl, beat butter at medium speed with an electric mixer until light and creamy. Add sugars and blend thoroughly. Add eggs one at a time and mix thoroughly.
Add the bowl with flour mixture slowly, alternating with milk. Add vanilla and blend without over-mixing.

Pour batter evenly into cake pan wells, 3/4 full. Tap pan gently on counter to remove bubbles. Bake until golden brown and toothpick stuck in the middle comes out clean, about 20 minutes. Let cakes cool in pan for 10 minutes and turn cakes out onto a cooling rack. Let cool completely on rack before decorating.

Glaze:

Combine powdered sugar and milk until smooth. add food coloring, if desired. Put cakelets on rack and pour glaze over them. Pipe frosting  onto design to accentuate.