Gingerbread Cupcakes. Gingerbread Cupcakes The robust ginger flavor of these cupcakes is mellowed by the maple frosting's sweetness. For an extra-special presentation, add candied ginger as a garnish. Deep inside each super-moist crumb you'll taste cinnamon, ginger, and other warming winter spices. Gingerbread Cupcakes

You can cook Gingerbread Cupcakes using 17 ingredients and 9 steps. Here is how you cook that.

Ingredients of Gingerbread Cupcakes
  1. You need 1 3/4 cup of all-purpose flour.
  2. It’s 1 tsp of baking soda.
  3. It’s 1 tbsp of ground ginger.
  4. You need 2 tsp of ground cinnamon.
  5. It’s 1/4 tsp of ground cloves.
  6. It’s 1/4 tsp of salt.
  7. Prepare 4 oz of unsalted butter, at room temperature.
  8. It’s 1 of large egg.
  9. You need 1/2 cup of light brown sugar, packed.
  10. You need 1 tsp of vanilla extract.
  11. It’s 1 cup of molasses.
  12. It’s 1/2 cup of raisins.
  13. Prepare 1/2 cup of boiling water.
  14. It’s of GARNISH.
  15. You need 1 of recipe Stabalized Wipped Cream, recipe attached in step 9 of the directions.
  16. You need of sprinkles and cinnamon candies.
  17. You need 1 of recipe for Creamy Vanilla buttercream as an alternative to Whipped cream recipe attached in direction step 9.

Add the treacle and the egg and egg yolk. In a separate clean, large bowl, sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt. Sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt. Dissolve the baking soda in the hot milk.

Gingerbread Cupcakes instructions

  1. Preheat oven to 375. Line 18 standard cupcake tins with FOIL.liners or grease and flour well. Paper liners stick to the cupcakes and are hard to peel off..

  2. In a medium bowl combine flour, baking soda, ginger, cinnamon, cloves and salt.

  3. In a large bowl beat butter,sugar, vanilla and egg until well blended.

  4. Add molasses and beat in..

  5. Add flour mixture and beat just until combined..

  6. Add boiling water and mix just until smooth. Mix in raisins.

  7. Fill prepared cupcake tins evenly..

  8. Bake 12 to 15 minutes until a toothpick comes out clean. Don't overbake, they may sink a but that is normal..

  9. Cool in pan 5 minutes then cool on wire racks. Serve with whipped cream and sprinkles.and cinnamon cndies. Whipped cream recipe attached below. Also as alternative to whipped cream these can be frosted with vanilla buttercream frosting. Recipe below

https://cookpad.com/us/recipes/343417-stabilized-whipped-cream-for-frosting-topping-and-dipping https://cookpad.com/us/recipes/367337-basic-creamy-vanilla-buttercream-frosting.

Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture. Gingerbread Cupcakes - tender, fluffy cake is brimming with well spiced, deep molasses flavor, then it's finished with a rich, tangy cream cheese frosting. If you want to go all out finish them off with mini gingerbread men and Christmas sprinkles. Gingerbread Cupcakes with Cinnamon Browned Butter Buttercream Sweet gingery cupcakes made with brown sugar, molasses and a touch of vanilla extract.