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Saturday, December 6, 2008

Gingerbread Cupcakes

I love gingerbread! My mom has the best gingerbread men (and women) recipe ever and we used to make it every Christmas. However, gingerbread men (and women) are a bit time consuming to make. Plus, I don't have a rolling pin. One of the reasons I don't have a rolling pin is because I don't have enough counter space to roll out dough on. Hopefully this will change when we move to our new house and renovate the kitchen (hear that Casey? renovated kitchen = yummy gingerbread cookies and other tasty treats that require rolling pins). I digress.

I found this recipe for gingerbread cupcakes and it seemed perfect to make for a family holiday party. Upon tasting, this gingerbread is quite delish! Yum. You will be a bit shocked by the lemon frosting especially if you didn't make the recipe and pick up what appears to be a sugar-frosted cupcake and bite into it and taste lemon. But, I think it really works well with the gingerbread. You could probably do a regular frosting on these and they would taste equally as good.

Wow, okay Chatty Cathy, on to the recipe...

Ingredients:
1/2 cup (1 stick) unsalted butter
1/4 cup water
1 1/2 cups all purpose flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp ground cloves
1/8 tsp ground allspice
1/2 tsp ground ginger
1/2 cup packed dark brown sugar
1/2 cup unsulphured molasses (not blackstrap)
3 large eggs at room temperature
1/4 cup grated ginger

For Icing:
1/4 cup plus 1 tbsp powdered sugar
2 tsp lemon juice

Directions:
Preheat oven to 350. Line a muffin tin with cupcake papers.
In a small bowl, melt the butter and water together in the microwave, covering the top with plastic wrap.
Sift together flour, salt, baking soda, and dry spices in a bowl.
Beat together molasses and brown sugar until smooth. Add the eggs, one at a time, beating for 30 seconds between each egg.
Beat in the flour mixture slowly until just incorporated. Add the butter mixture and the grated ginger and beat until smooth. Batter will be runny.
Spoon into cupcake papers, about 3/4 full. Bake for 12-14 minutes (I'm fairly certain you will need more time) or until a toothpick comes out clean. Allow to cool for a minute to set before moving to a wire rack to fully cool.
Makes about 12 cupcakes.

For Icing:
Combine powdered sugar and lemon juice together in a bowl and stir until smooth. Allow to stiffen up a bit for 4 minutes (I skipped this part, mine was thick enough already). Spoon over the cooled cupcakes and allow to harden.

Notes:
I doubled the recipe and ended up with 24 cupcakes plus 12 mini cupcakes (I had batter left over and decided to make the minis). The 24 cupcakes cooked for 20 minutes and the minis cooked for 14. Usually my oven cooks fast so I think the 12-14 minute time in the recipe will probably be a bit under even for just one pan.
The grated ginger was a bit of a pain. I ended up with stringy bits that I had to remove from the final batter. I would suggest removing any strings before you add the ginger to the batter. Also, I doubled the recipe so I needed 1/2 cup ginger. I got a medium-sized ginger root and didn't quite make it to 1/2 cup. The recipe still tasted good even with slightly less ginger. Just know that if you are doubling the recipe you will need a pretty big ginger root.

If I had thought about it, red or green sprinkles would have made a nice little touch on top of the icing. I didn't think about it, but you may want to.

Recipe found at Simply Recipes

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C + C Marriage Factory: Gingerbread Cupcakes

Gingerbread Cupcakes

I love gingerbread! My mom has the best gingerbread men (and women) recipe ever and we used to make it every Christmas. However, gingerbread men (and women) are a bit time consuming to make. Plus, I don't have a rolling pin. One of the reasons I don't have a rolling pin is because I don't have enough counter space to roll out dough on. Hopefully this will change when we move to our new house and renovate the kitchen (hear that Casey? renovated kitchen = yummy gingerbread cookies and other tasty treats that require rolling pins). I digress.

I found this recipe for gingerbread cupcakes and it seemed perfect to make for a family holiday party. Upon tasting, this gingerbread is quite delish! Yum. You will be a bit shocked by the lemon frosting especially if you didn't make the recipe and pick up what appears to be a sugar-frosted cupcake and bite into it and taste lemon. But, I think it really works well with the gingerbread. You could probably do a regular frosting on these and they would taste equally as good.

Wow, okay Chatty Cathy, on to the recipe...

Ingredients:
1/2 cup (1 stick) unsalted butter
1/4 cup water
1 1/2 cups all purpose flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp ground cloves
1/8 tsp ground allspice
1/2 tsp ground ginger
1/2 cup packed dark brown sugar
1/2 cup unsulphured molasses (not blackstrap)
3 large eggs at room temperature
1/4 cup grated ginger

For Icing:
1/4 cup plus 1 tbsp powdered sugar
2 tsp lemon juice

Directions:
Preheat oven to 350. Line a muffin tin with cupcake papers.
In a small bowl, melt the butter and water together in the microwave, covering the top with plastic wrap.
Sift together flour, salt, baking soda, and dry spices in a bowl.
Beat together molasses and brown sugar until smooth. Add the eggs, one at a time, beating for 30 seconds between each egg.
Beat in the flour mixture slowly until just incorporated. Add the butter mixture and the grated ginger and beat until smooth. Batter will be runny.
Spoon into cupcake papers, about 3/4 full. Bake for 12-14 minutes (I'm fairly certain you will need more time) or until a toothpick comes out clean. Allow to cool for a minute to set before moving to a wire rack to fully cool.
Makes about 12 cupcakes.

For Icing:
Combine powdered sugar and lemon juice together in a bowl and stir until smooth. Allow to stiffen up a bit for 4 minutes (I skipped this part, mine was thick enough already). Spoon over the cooled cupcakes and allow to harden.

Notes:
I doubled the recipe and ended up with 24 cupcakes plus 12 mini cupcakes (I had batter left over and decided to make the minis). The 24 cupcakes cooked for 20 minutes and the minis cooked for 14. Usually my oven cooks fast so I think the 12-14 minute time in the recipe will probably be a bit under even for just one pan.
The grated ginger was a bit of a pain. I ended up with stringy bits that I had to remove from the final batter. I would suggest removing any strings before you add the ginger to the batter. Also, I doubled the recipe so I needed 1/2 cup ginger. I got a medium-sized ginger root and didn't quite make it to 1/2 cup. The recipe still tasted good even with slightly less ginger. Just know that if you are doubling the recipe you will need a pretty big ginger root.

If I had thought about it, red or green sprinkles would have made a nice little touch on top of the icing. I didn't think about it, but you may want to.

Recipe found at Simply Recipes

Labels: ,