Ginger cupcake with lemon butter cream
Ginger cupcake with lemon butter cream
150g(1/2c) corn syrup
70ml heavy cream
300g flour
1tsp cinnamon
1tbs ginger
1/2 tsp cloves
2tsp baking poweder
1/4 tsp baking soda
1/4 tsp salt
1 sick butter (125g)
180g brown sugar
3 eggs
Butter cream
1 stick butter 1/2 tsp vanilla extract
300g powder sugar
1 tbs milk
Lemon zest (1 lemon + more for topping)
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Recipe: Ginger Cupcakes | A Thousand Words
Gently spiced light and tender cupcakes with a smooth cream cheese frosting.
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Gingerbread Cupcakes
Gingerbread Cupcakes
Recipe:
YOU'LL NEED...
½ cup unsalted butter, softened
½ cup sugar (brown, granulated or Demerara all work great)
1 large egg
½ cup molasses or black treacle
3 tbsp freshly grated ginger, packed (about 50 g)
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp baking powder
½ tsp baking soda
½ tsp salt
2/3 cup Guinness (water or buttermilk can be substituted for a non-alcoholic version)
1 1/3 cup all-purpose flour
For the icing: ½ cup unsalted butter, softened (110 g), ½ cup cream cheese (110 g – the brick kind), 2 tbsp freshly squeezed lemon juice, ½ tsp vanilla extract, 2 cups icing sugar
LET'S GET COOKING...
Preheat the oven to 350 F or 180 C and line a 12-cup muffin tray with cupcake liners.
In a bowl, cream together the butter and sugar until light and fluffy.
Add in the egg and molasses and continue to blend.
Stir in the ginger, making sure to mix well so that it is evenly distributed throughout the batter.
Toss in the cinnamon, nutmeg, baking powder, baking soda and salt.
Alternate the Guinness and the flour in three batches, starting with the Guinness and ending with the flour. The mixture will clump slightly, but it will come together once everything is incorporated.
Spoon the batter into the muffin liners. Using an ice-cream scoop to do this ensures even amounts of batter for each cupcake.
Bake for roughly 20 minutes or until a toothpick inserted comes out clean.
Cool completely before frosting.
To make the icing: Beat together the cream cheese and butter until fluffy, Add the vanilla and lemon and continue to mix, Slowly add in the confectioners’ sugar, tasting to ensure good flavor. You may add less based on the texture of the sugar- the more sugar you add, the less stiff cream cheese icing becomes. 1 ½ to 2 cups is perfect for us, For a fancy finish, spoon the icing into a piping bag, snip off the end and pipe dollops of frosting atop the beautifully browned cupcake, Top with crumbled up cupcake or sprinkles.
Gingerbread Cake with Lemon and Cream Cheese Frosting | Easy Cake Mix Recipe
Gingerbread cake with lemon is an easy and delicious Christmas cake. By starting with a box of white cake mix and adding extra spices, a hint of lemon, and cream cheese frosting, you can create the perfect cake version of gingerbread men cookies.
In order to develop this cake recipe, I first had to research what exactly gingerbread is. Gingerbread men cookies have a similar flavor due to the combination of molasses and spices. Although recipes vary, almost all gingerbread recipes include ginger, cinnamon, and nutmeg. Some include cloves, allspice, or cardamom as well, so if you want to learn how to make gingerbread cake, it can be a bit confusing as to which recipe you should use. Honestly, I think that a lot of it is going to come down to personal preference, but after researching many recipes, I think that my recipe for gingerbread cake with lemon is going to appeal to most people.
As with most of my layer cakes, I started with a box of white cake mix. Even though most gingerbread recipes call for vanilla extract, I decided to add some lemon flavor by adding a small box of lemon Jell-O and lemon zest. I had the idea of adding lemon to my gingerbread cake because while researching the recipe, I discovered that there are quite a few recipes for gingerbread with lemon sauce on the Internet. Additionally, in Argentina a lot of people like to add ginger to lemonade, so considering the number of people who combine ginger and lemon, I knew that the flavors would be good together.
The most difficult part of this cake was determining which spices to use, as well as how much. Like I said, almost every gingerbread recipe uses different spices in different amounts, so I chose the three most common spices: ginger, cinnamon, nutmeg, and cloves. Determining the amount of molasses to use was tricky as well, so that is why I added the molasses little by little, tasting the batter along the way: just like with other strong ingredients like lemon juice, it is always easier to add more later than to try to take away. I also added eggs, sour cream, vinegar, and melted butter to the batter, so I knew the cake was going to be not only flavorful but also moist and fluffy.
Even though I think that gingerbread cake with lemon cream cheese frosting would be delicious, I decided to just use my regular no butter cream cheese frosting. After frosting the cake, I chilled it for a few hours, and then tried the first slice.
This gingerbread cake with lemon and cream cheese frosting was delicious. Even though I wasn't exactly sure how to make this cake with cake mix, I think I did a good job of adding the right spices, in the right amounts, to recreate the flavor of classic gingerbread men cookies. Although lemon is not a traditional flavor in gingerbread cookies, I think it was nice in the background; however, there was just a hint of lemon, the spices and molasses overpowering the lemon. I knew this cake was going to be delicious because of the spices, but I did not expect to really enjoy the combination of the cake and frosting. Honestly, the combination of spiced cake and refreshing frosting was surprisingly wonderful.
Even if you do not like gingerbread, I think that you should give this recipe a try. This cake is delicious, especially with the contrast between the cake layers and cream cheese frosting. If you want the same flavor of the classic Christmas cookie without having to roll out and cut out a ton of cookies, then this cake is for you. Let me know if you give it a try!????????????????????
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HOW TO MAKE GINGERBREAD CUPCAKES || Holiday Recipe || 12 Days of Baked Goods
On the 10th day before Christmas my oven baked for me, Gingerbread Cupcakes!
These are absolutely delicious and smell so good.
| Recipe |
Gingerbread Batter
4 oz Butter
1/2 Cup Brown Sugar
1 Egg
1/2 Cup Milk
1/2 Cup Molasses
1 tsp Vanilla Extract
1 1/3 Cup Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
2 tsp Cinnamon
1/2 tsp Ginger
1/2 tsp Nutmeg
1/4 tsp Clove
1/4 tsp All-Spice
I used a 1 1/3 oz scoop
Bake at 350 degrees for 18 minutes
Cream Cheese Frosting
4 oz Butter
6 oz Cream Cheese
2 Cups Powdered Sugar
1/2 tsp Vanilla Extract
Pinch of salt, cloves, ginger, all-spice, cinnamon, nutmeg
Wilton tip 6B
Makes 18 cupcakes
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Gingerbread Cupcakes With Cream Cheese Frosting
From the kitchen of Chef Tse
The gingerbread flavor in these tender cupcakes comes from the molasses. I recommend using dark or sweet molasses as blackstrap molasses can make the cupcakes slightly bitter. Once frosted, decorate them with slices of crystalized ginger for a festive touch.
Serves 12
Cupcakes
1 1/4 cup all-purpose unbleached flour
1 pinch salt
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 cup molasses
1/2 cup boiling water
1/4 cup granulated sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1 large egg, room temperature
Frosting
4 ounces light cream cheese, room temperature
1/2 teaspoon vanilla extract
1/2 cup powdered sugar
Preheat oven to 350 degrees. In a medium bowl, sift together flour, salt, baking soda, and spices. In a small bowl, dissolve molasses in hot water.
In another medium bowl, cream together butter and sugar with an electric mixer until light and fluffy. Add egg and beat until incorporated. Add 1/3rd of the flour mixture and beat well. Add 1/2 of the molasses and beat well. Repeat with remaining flour and molasses, alternating until everything is well mixed.
Line a 1/2 cup muffin tin with paper liners. Divide batter evenly among cups. Bake 15 to 17 minutes until a toothpick inserted in a cupcake comes out clean. Remove cupcakes from pan and let cool completely before frosting.
In a medium bowl, beat together cream cheese, vanilla and powdered sugar. Using a butter knife, spread frosting over cupcakes.
Nutritional information per serving:
Calories: 183; total fat: 6g; cholesterol: 33mg; sodium: 158mg; carbohydrate: 31g; total dietary fiber: 0g; protein: 3g