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Gingerbread Cupcakes with Cinnamon Cream Cheese Icing.

11/30/2015

1 Comment

 
Gingerbread Cupcakes with Cinnamon Cream Cheese icing
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!
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Gingerbread Cupcakes with Cream Cheese icing
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!
Gingerbread Cupcakes with Cream Cheese icing
When they were all bakes and iced they were so darn cute, I couldn't stop taking pictures  :)
Gingerbread Cupcakes with Cream Cheese icing
I lined 22 muffin tins with cupcake liners, these ones were super cute.
Gingerbread Cupcakes with Cream Cheese icing
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.
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I creamed in the butter and brown sugar until light and fluffy
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Added in the molasses.....
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Then added in the baking soda+water mixture
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Then slowly added the dry ingredients, do it a little at a time to prevent clouds of flour dust filling your kitchen.
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Below is my test cupcake, to see how well they rise - perfect.
Gingerbread Cupcakes with Cream Cheese icing
After the cupcakes cooled, I frosted them with the Cinnamon Cream Cheese icing.
Gingerbread Cupcakes with Cream Cheese icing
I crushed 2 gingersnap cookies in a baggie with a rolling pin and sprinkled the crumbs on top of the cupcakes.
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Then for added cutiness, I put one of these little Gingerbread guys on each cupcake.
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Gingerbread Cupcakes with Cream Cheese icing
Ok, Ok............. back to business........Gingerbread Cupcake Recipe.
So as I mentioned, I followed Martha Stewarts recipe and here it is.

Gingerbread Cupcakes
INGREDIENTS
  • 2 teaspoons baking soda
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 2/3 cup packed dark-brown sugar
  • 1 cup unsulphered molasses
  • 2 large eggs, room temperature, lightly beaten
DIRECTIONS
  1. Heat oven to 350 degrees. Line 10 jumbo muffin tins withpaper baking cups, and set aside. In a small saucepan, bring 1 cup water to a boil. In a bowl, combine boiling water andbaking soda; set aside. In a large bowl, sift together flour, ground spices, salt, and baking powder; set aside.
  2. In an electric mixer fitted with the paddle attachment, cream the butter until light. Beat in the brown sugar until fluffy, 1 to 2 minutes. Beat in the molasses, baking-soda mixture, and flour mixture. Beat in the eggs.
  3. Fill the cupcake papers three-quarters full, making sure that the batter is divided evenly. Bake cupcakes until a toothpick inserted in the center of them comes out clean, about 30 minutes. Let cupcakes cool a few minutes, then transfer to a wire rack to cool completely before decorating.
*** What I changed was the cupcake size, I used a regualr size muffin pan and the mix filled 22 cupcake liners and baked for 18-23 minutes until a toothpick came out clean***
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.
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1 Comment
Suzy Farhoud
12/7/2015 09:54:07 am

These look amazing!

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