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Thursday, January 20, 2011

Gingerbread Cupcakes {Small Batch - Yield: 8}

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Everyone loves a warm slice of gingerbread or a a crunchy gingerbread cookie... but how could I not combine the soft fluffiness of a cupcake with the warm spices and real molasses of a classic gingerbread. Topped off with a smooth cream cheese frosting, and you have a delicious twist on a traditional holiday classic.




Gingerbread Cupcakes {Small Batch}
Check out baking tips, tricks & ingredient substitutions.

Yield:  8 standard or 2 dozen mini cupcakes

Ingredients

Gingerbread Cupcakes:
  • 3/4 cup plus 1 tablespoon (90g) cake flour*
  • 1/3 cups granulated white sugar
  • 2 teaspoons Dutch process cocoa powder
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter, softened
  • 2 teaspoons vegetable oil
  • 1/4 cup whole milk, hot
  • 1/4 cup unsulfured molasses
  • 1 large egg, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon vinegar (white or apple cider) 
* Click here to learn how to make your own cake flour substitute and properly measure your flour without a scale.


Cream Cheese Frosting:
  • 8oz cream cheese, room temperature (not light or low fat)
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups confectioners’ sugar (powdered sugar), sifted 
  • 1/2-1 teaspoon lemon zest plus 1 tablespoon fresh lemon juice (optional)
  • Gingerbread Man sprinkles for garnish

Directions

Prepare Cupcakes:
Preheat oven to 350 degrees F. Bring butter, milk and egg to room temperature. Line a cupcake pan with 8 standard size baking cups (or 24 minis).
 

In a large bowl, whisk or sift together flour, sugar, cocoa, baking powder, baking soda, spices and salt. With an electric mixer, beat in softened butter and oil on medium speed until the mixture resembles moist crumbs, about 1 minute.

In a measuring cup, lightly whisk together milk, molasses, egg, vanilla and vinegar. Slowly add half of the wet ingredients to the butter/flour mixture and beat about 1-2 minutes until batter is smooth and fluffy. Scrape down sides of bowl. Add remaining wet ingredients and beat about 30 seconds until incorporated.

Distribute batter (about 1/4 cup) between the 8 baking cups and b
ake for 16-20 minutes (Bake 2 dozen mini cupcakes about 10-12 minutes) or until an inserted toothpick comes out clean. Cool completely on a wire rack before frosting.

Prepare Frosting:
With an electric mixer, beat butter and cream cheese on medium speed until smooth (make sure they are both at room temperature so you do not get lumps in your frosting). Add vanilla. Gradually beat in powdered sugar until incorporated. Beat on medium speed for about 3 minutes, until smooth and creamy. Add some fresh lemon zest/juice or a couple drops of our natural lemon oil to the frosting to really kick it up a notch! Frost your cupcakes and top them off with cute little gingerbread sprinkles or a touch of cinnamon.


Give them a try, and be sure to share a picture on our Facebook page, or email a photo to MyCreation@dollhousebakeshoppe.com!


 

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3 comments:

  1. wow. the gingerbread "cakewiches" is really awesome. So tempting.Buy Desserts

    ReplyDelete
  2. is Hershey considered Dutch processed cocoa?

    ReplyDelete
  3. The Hershey's "Special Dark" is a blend of natural and dutched cocoas, so that would be the closest thing to a full dutch processed cocoa powder, while the Hershey's unsweetened "Natural" is not.

    ReplyDelete

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