Thursday, February 12, 2009

Gingerbread Cupcakes with Cream Cheese frosting

Do you ever get a craving for something and just are not satisfied until you get it? That was me with Gingerbread cake. Don't ask me why I was craving it so bad, but something made me make these. They are sooo yummy! Here's the recipe for you to try:

5 Tbsp butter, softened
1/2 cup white sugar
1/2 cup molasses
1 egg
1 egg yolk
1 1/4 cups flour
1 Tbsp. cocoa powder
1 1/4 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground nutmeg
1/4 tsp. salt
1 tsp. baking soda
1/2 cup hot milk

Preheat oven to 350 degrees. Line muffin tins with paper liners (or grease them...yeah, right, like I'd ever do that-paper liners are soooo much easier :)

Cream butter with sugar. Add the molasses and the eggs (I know the recipe calls for an egg and an egg yolk, but I just used 2 eggs-worked great!)

Sift together flour, cocoa, ginger, cinnamon, allspice, nutmeg, and salt. Dissolve the baking soda in the hot milk. Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture. Pour the batter evenly into the prepared tin.

Bake at 350 for 20 minutes or until slightly springy to the touch. Allow to cool a few minutes in the pan and remove to a rack to cool.

2 Tbsp. butter, softened
8 oz. cream cheese, softened
2 cups powdered sugar
4 Tbsp. milk

Cream the butter and cream cheese together. Add the powdered sugar and milk. Beat until creamy. When cupcakes are cool, frost and serve. Now, I have to say that I did not measure ingredients for the frosting. I just go with it until it is the consistency that I like-you may have to work with that part.

These were so yummy! Enjoy!

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