Thursday, January 19, 2012

Gingerbread Cupcakes

Ta-dah! I converted the gingerbread cookie recipe that I posted earlier into a cupcake! Then, I added a homemade vanilla cream cheese frosting. All of that = one luscious cupcake! While my piping skills need a little work, I think the picture above is pretty damn perfect.

Gingerbread Cupcakes (adapted from Baking, Unplugged)
     Makes 2 dozen cupcakes

1 cup unsalted butter, soft
3/4 cup sugar
3/4 cup packed brown sugar
2 Tbsp dark molasses
1 large egg
3/4 tsp salt
2 cups all-purpose flour
1 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/8 tsp ground cloves
1/2 cup whole milk

Preheat the oven to 350 degrees Farenheit. Line your cupcake pan with liners. In a large mixing bowl, beat the butter, sugars, and molasses until fluffy with no lumps. Beat in the egg and salt until smooth and creamy. In another bowl, combing the flour, baking soda, and spices. Add 1/2 the flour combination to the mixing bowl then add 1/4 cup of the milk. Repeat. Mix until well combined. Evenly divide the batter into the cupcake pan (I used an ice cream scoop to get an even distribution). Bake for 20-25 minutes, or until you can insert a toothpick and it comes out clean. Let cool for 3 minutes then transfer to a wire rack to finish cooling.

For the frosting, I found a wonderful recipe on Glorious Treats. She also shows you ways to change the flavor from vanilla to chocolate, strawberry, etc. I just stuck with the basic vanilla cream cheese in order to better highlight the gingerbread flavor.

Vanilla Cream Cheese Frosting (from Glorious Treats)
     Frosts 22-24 cupcakes or frost and fill a two layer 9" cake

1/2 cup (1 stick) butter, set at room temp for about 10 minutes
8 oz cream cheese, directly from the fridge
1 tsp vanilla extract
4 cups powdered confectioners' sugar
1 to 4 Tbsp heavy whipping cream

Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined. Add the vanilla extract and powdered sugar and blend on low speed until combined. Increase the speed to medium and beat until it begins to get fluffy. Slowly add the heavy cream (1 Tbsp at a time) until the desired consistency is met. Don't add too much or it will slide right off your cupcake. Beat until fluffy, about 1 minute. Use right away or keep refrigerated.

Eat and enjoy!

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