Originally Posted by MostlyWater
are we getting a recipe?
Sure. no problem! Here is the gingerbread cupcakes recipe. Enjoy baking!
For the cupcakes
142g unsalted butter
1 cup dark brown sugar
2 3/4 cup sifted flour
3 tbsp ground ginger
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
2 tsp sifted baking soda
1/4 tsp salt
1 1/4 cup molasses
3 large eggs
1 cup hot water
Line a standard cupcake tin with 12 paper baking cups and preheat oven to 350 degrees Fahrenheit (177 degrees).
In a mixing bowl, sift the flour, ground ginger, ground nutmeg, ground cloves, baking soda, salt and mix together. This will form the dry ingredients for the next step.
- Cream together the butter and brown sugar in the stand mixer bowl on high speed, 3-5 minutes, or until light and fluffy.
- On low speed, add the eggs, one at a time, beating slowly after each addition. Add the molasses, mixing until well incorporated.
- Lastly, add one-third of the dry ingredients, followed by one-third of the water, and mix thoroughly. Repeat with an additional one-third of the dry ingredients and one-third of the water, and then with the final third of each.
Use a large size ice cream scoop to batter into cupcake pan. Bake for 16-18 minutes. ( You can stick a toothpick in a cupcake during cooking to check whether it is cooked or not. If it’s cooked the toothpick will be clean as you poke it out.)
For the cinnamon frosting
4 cups confection sugar
170 g cream cheese
2 tsp cinnamon
29g unsalted butter
Well sift the confection sugar
In the mixing bowl place all frosting ingredients and electric mixer fitted with the paddle attachment, beat all ingredient until well combined.
Frost cupcakes using a pastry bag fitted with a large tip, and decorate with a fondant gingerbread man or your favorite holiday decorations.