Gingerbread Cupcakes (courtesy of Cupcake Project)
Dear Mr. Gingerbread Man I think these cupcakes will give you a run for your money!!!
1stick unsalted butter
1cup unsulfured molasses
1cup sour cream
1 1/2 teaspoons grated lemon zest
2 1/3 cups flour
3/4teaspoon baking soda
1 1/2 teaspoon ground ginger
1teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/3 cup minced crystallized ginger (not the kind in syrup), diced really small
The How To
First chop up your ginger than set aside.
|This picture is before I chopped the ginger up. The pieces should be much smaller than this.|
Preheat the oven to 350 degrees. Place the butter and molasses in a small pan and bring to a boil over medium heat.
Pour the mixture into the bowl of stand up mixer that is fitted with a paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.
In another bowl sift the flour, baking soda, ground ginger, cinnamon, cloves, and salt together. Use a whisk and mix until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth.
Now fold in the crystallized ginger with a spatula.
Fill cupcake liners about 2/3rds full. Bake for 25-30mins or until a toothpick comes out clean. Cool for 10mins before removing form the pan.
Cream Cheese Frosting
Has a hint of lemon which goes great with the crystallized ginger.
8oz cream cheese a room temp.
1 stick unsalted butter room temp
1/2 teaspoon lemon zest
1/2teaspoon vanilla extract
3-4cups powdered sugar
The How To
Mix the cream cheese, butter, orange zest and vanilla together. Add the sugar and mix until smooth.
After the cupcakes are cool, frost and top them off with a few pieces of crystallized ginger.
|The cupcake looks so small compared to the size of Aidan's head!|
|Packed and ready to go.|
Chocolate Peppermint Cupcakes