Christmas is a time when gingerbread comes alive and nothing says the festivities are here than enjoying a bite of trendy cupcakes that will blow the minds of your visitors and family away. It is a simple recipe and the ingredients are easy to find.


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Hot Crazy Mess – Step Daughters

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Recipe Courtesy of MYLF

MYLFsCakes below are exclusive recipe we received from one of our MYLFs. During their daily job they are adult actresses featured in MILF genre videos, but in their free time they prepare delicious cakes. Here is one of them.

Gingerbread Cupcakes With Molasses Cashew Buttercream

Ingredients for the cupcakes

  • A third cupful of molasses
  • Half a cup of whole-wheat flour
  • A quarter cup of coconut sugar
  • Half a cup of almond milk (unsweetened)
  • A third of a cup of coconut oil
  • One full egg
  • Half teaspoon each of nutmeg, cinnamon and vanilla extract
  • A quarter teaspoon of clove
  • Baking powder and baking soda-half a teaspoon each
  • A little salt (pinch)

Ingredients For The Molasses Buttercream

  • Half a cup of soaked cashews (for best results, soak them in the fridge for 24 hours)
  • A third cup of water
  • A teaspoon of molasses
  • Two tablespoons of coconut oil (cold)
  • Two tablespoons of maple syrup
  • A teaspoon each of vanilla extract and lemon juice and finally add a
  • Pinch of salt


  1. Preheat your oven to 350 degrees
  2. Put all the wet ingredients in a small bowl and whisk away
  3. In a larger bowl, sift all your dry ingredients and mix them well using a wooden spoon
  4. Get a spatula and mix your wet batter into the dry ingredients until you evenly combine everything. Do not over mix the batter
  5. Let the mixture sit for at least 5 minutes in which time it will thicken more
  6. Get out your muffin tin and line it up with liners. If you have festive liners, the better
  7. Into each muffin cup, scoop two tablespoons of the mixture into them
  8. Bake the muffins for between 20 to 25 minutes
  9. To check if the cupcakes baked well, use a toothpick. If they are not, add another 5 minutes
  10. Remove the muffins from the oven and put them aside to cool in a dry place

Icing With The Molasses Cashews Buttercream

  1. Wash and drain the cashews
  2. Add all the ingredients for the molasses buttercream to the blender and using high speed, blend until the mixture is creamy and very smooth
  3. Drain the mixture into a glass bowl and put it in the freezer for about 30 minutes
  4. After 30 minutes, take it out and using a whisk or a hand blender, whip the frosting for another few seconds then transfer it back to the freezer. Repeat this action another two or three times
  5. When your frosting is finally ready, put into a pipping bag and ice your gingerbread cupcakes

The frosted cupcakes can go for a whole week under refrigeration.