GINGERBREAD CUPCAKES
The robust ginger flavor of these cupcakes is mellowed by the maple frosting's sweetness. The combination is pure heaven! For an extra-special presentation, add candied ginger as a garnish. -Nancy Beckman, Helena, Montana
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1 dozen.
Number Of Ingredients 21
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Beat in water and molasses. Combine the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and allspice; add to the creamed mixture. Beat on low speed until combined. Beat on medium for 2 minutes., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack to cool completely., For frosting, in a small bowl, cream the butter, cream cheese, brown sugar and salt until light and fluffy. Beat in maple syrup and vanilla. Gradually beat in confectioners' sugar until smooth. Frost cupcakes. Store in the refrigerator.
Nutrition Facts : Calories 325 calories, Fat 14g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 293mg sodium, Carbohydrate 49g carbohydrate (34g sugars, Fiber 1g fiber), Protein 2g protein.
CARAMEL GINGERBREAD CUPCAKES
One night, my niece and I put our heads together to come up a with a fabulous cupcake. We combined our favorite gingerbread cookie recipe and our favorite cupcake recipe, then enhanced the cupcakes with caramel frosting and a drizzle of caramel ice cream topping. Our guests reached for seconds and thirds until nothing was left but a delicious memory and a stellar recipe to share. -Delaine Smith, Barrie, Ontario
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 10 cupcakes.
Number Of Ingredients 21
Steps:
- Preheat oven to 350°. Line 10 muffin cups with paper liners., Whisk together first nine ingredients. In another bowl, whisk together egg, milk, oil, molasses and extracts. Add to flour mixture; stir just until moistened., Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool in pans 10 minutes before removing to wire racks; cool completely., For frosting, beat confectioners' sugar, butter, extract and enough milk to reach desired consistency. Spread over cupcakes. Drizzle with caramel syrup before serving.
Nutrition Facts : Calories 390 calories, Fat 13g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 212mg sodium, Carbohydrate 66g carbohydrate (51g sugars, Fiber 1g fiber), Protein 3g protein.
HALLOWEEN GINGERBREAD
Make a batch of gingerbread for your biscuit tin this Halloween. Pipe ghoulish ghosts and monstrous mummies for the icing topping for a suitably spooky theme
Provided by Anna Glover
Categories Dessert
Time 1h20m
Yield Makes 20-25
Number Of Ingredients 11
Steps:
- Heat the butter, syrup, treacle and sugar in a medium saucepan over a low heat for 6-8 mins until the sugar has dissolved. Remove from the heat, and leave to cool for 10 mins.
- Briefly whisk the bicarb, ginger, cinnamon, mixed spice and plain flour in a large bowl to combine. Add a pinch of salt, and the butter and sugar to the mixture. Mix briefly with a spoon, then knead to a rough ball in the bowl. Add 1 tbsp water to bring to the dough together, if you need to. Tip out onto a worksurface and knead briefly again until you have a soft, pliable dough. Press out to a flat disk, wrap and freeze for 15 mins or chill for 30 mins.
- Roll the dough out on a lightly floured worksurface, split the dough into sections and work in batches if you need to. Roll out to 5mm thick. Cut out using a gingerbread person cutter. Reroll the offcuts. You'll get 20-25 depending on the size of your cutter.
- Transfer the biscuits to a parchment lined tray with a little room in-between and chill again for 10 mins.
- Heat the oven to 170C/150C fan/gas 3. Bake the gingerbread for 10-15 mins until the edges and lightly golden. Cool on the tray for 5 mins then transfer to a wire rack to cool completely.
- Mix icing sugar with ½-1 tbsp water to make a thick, pipeable icing. Transfer half of the icing to a piping bag and cut a very small hole in the bottom.
- To make the ghostsUsing the piping bag icing to make an outline around the gingerbread people and leave to set. Once set, add a drop more water to the remaining icing in the bowl to loosen slightly, then use to fill the ghost shapes. Use a cocktail stick to smooth out the icing right up to the set outline. Leave to set again. Add two black dots for the eyes, then an oval for the open mouth.
- To make the mummiesSnip a slightly larger hole in the piping bag at an angle, and go back and forth over the remaining gingerbread people, so it looks like bandages. Add two white dots as eyes and leave to dry. Add pupils to the white dots once set with the black writing icing.
Nutrition Facts : Calories 107 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.08 milligram of sodium
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