GINGERBREAD CUPCAKES W/ CREAM CHEESE FROSTING| Christmas Recipe ????
1 1/2 cups all purpose flour
2 sticks butter (16 tbsp)
1 egg
1/2 cup molasses
1/2 cup milk
8 oz cream cheese
1 1/2 cup powdered sugar
1 1/2 tsp cinnamon
1 tsp ginger
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp salt
1 tsp baking soda
1 tsp vanilla
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Gingerbread Cupcakes Recipe - Laura Vitale - Laura in the Kitchen Episode 857
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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.
How to make Gingerbread Cupcakes - Two Ways | Gingerbread Cupcake Recipe | Tutorial | Christmas 2020
Hey Cake Chums and welcome back to another video.
A couple of weeks ago, I was invited to take part in Cake Fiesta Manila - the Philippines' very own international cake show. Like most events in 2020, this year's edition of Cake Fiesta Manila went online with The Virtual Edition and I was delighted to contribute a brand new recipe and tutorial for my Gingerbread Cupcakes - Two Ways.
The perfect project to get the family together this Christmas, I figured I might as well share it with you all too. So, in this week's video, I'll show you how to bake up a batch of delicious Gingerbread Cupcakes (find the recipe link below), before showing you two different ways to decorate them: topped with a simple swirl of buttercream and a real gingerbread man, or why not have a go at my sugarpaste cupcake toppers?
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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
Easy Gingerbread Cupcakes