MMmmm I love gingerbread, hubby loves gingerbread and we both agree these are A-M-A-Z-I-N-G! The Cinnamon Cream Cheese icing on top is perfection...Warning, long post because of all the yummy pictures!
I was heading to a meeting and wanted to take something sweet and Christmasy and what's a perfect Christmas flavour, why gingerbread of course!
Now comes google, there has to be some Gingerbread Cupcake recipes out there, and there were...lots. So I read through about 15 of them, read the reviews, some flat, some too dense, some not good at all and then there was Martha Stewart's recipe. I read it, reread it and it had a weird technique about adding baking soda to boiling water, say what? I had never heard of that before but what the heck, I'll give it a try.
The RESULTS are scrumptious, perfect, followed the recipe to a 'T', didn't change a single thing. Oh ok... I did... her recipe calls for jumbo muffin pans, I used regular pans and my own frosting but the actual recipe is exact!
When they were all bakes and iced they were so darn cute, I couldn't stop taking pictures :)
I lined 22 muffin tins with cupcake liners, these ones were super cute.
I sifted together all the dry ingredients - all except for the baking soda which I added to 1 cu of boiling water as per Martha Stewart.
I creamed in the butter and brown sugar until light and fluffy
Added in the molasses.....
Then added in the baking soda+water mixture
Then slowly added the dry ingredients, do it a little at a time to prevent clouds of flour dust filling your kitchen.
Below is my test cupcake, to see how well they rise - perfect.
After the cupcakes cooled, I frosted them with the Cinnamon Cream Cheese icing.
I crushed 2 gingersnap cookies in a baggie with a rolling pin and sprinkled the crumbs on top of the cupcakes.
Then for added cutiness, I put one of these little Gingerbread guys on each cupcake.
Ok, Ok............. back to business........Gingerbread Cupcake Recipe.
So as I mentioned, I followed Martha Stewarts recipe and here it is.
Now the Cinnamon Cream Cheese icing, well it's so devine that I could just eat it by the spoonful or spread it on toast, yup..it's that yummy!
Cinnamon Cream Cheese icing
1/2 cup butter, at room temperature
8 ounces cream cheese, at room temperature
1½ teaspoons vanilla extract
4 cups powdered sugar
1½ teaspoons ground cinnamon
Beat butter on high until fluffy, add cream cheese and continue to beat until light and airy, about 2 minutes, Slowly add sugar until all in incorporated, add vanilla and cinnamon until mixed in.
Fore more ymmu cupcake recipes, click on the photos below.