snack saturday

Gingerbread Cupcakes

1 2/3 cups all purpose flour
1 cup packed brown sugar
1/4 tsp baking soda
1 tsp baking powder
1 1/2 tsp ground ginger
1 1/2 tsp ground cinnamon
1/8 tsp ground cloves
3/4 cup salted butter room temperature
1 egg white
1 egg
1 tsp vanilla extract
1/2 cup  molasses
1/4 cup sour cream
1/2 cup milk

Caramel Molasses Cream Cheese Icing
1 cup butter, divided
1/2 cup brown sugar
4 oz cream cheese
4-5 cups powdered sugar
2 tbsp molasses
1-2 tbsp milk or water, if needed
1. Preheat oven to 350 degrees.
2. Whisk together all dry ingredients (everything before the butter) in a large mixing bowl.
3. Add remaining ingredients and mix on medium speed just until smooth. Do not over mix.
4. Fill cupcake liners about half way.
5. Bake 18-20 minutes.
6. Allow to cool for 1-2 minutes, then remove to cooling rack to finish cooling.

1. Place 1/2 cup of butter and brown sugar into a microwave-safe bowl. Microwave for about 30 seconds at a time, stirring after each interval, until the sugar is mostly dissolved, about 3 minutes. It'll boil and bubble up. Set caramel aside to cool.
2. Cream remaining 1/2 cup butter and cream cheese until smooth.
3. Add 3 cups powdered sugar and 1 tbsp milk or water to butter mixture and beat until smooth.
4. Pour caramel into icing and mix until smooth.
5. Add another 1-2 cups of powdered sugar.

6. Add molasses and milk or water, if needed, to reach desired icing consistency.

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