ginger bread cupcakes recipe

0 likes 0 comments Recipe by Danielle Joy

Ingredients for 12 people

(for the gingerbread cupcake batter;)
1 2/3 cups flour
1/2 tsp baking soda
1 tsp ginger
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp salt
1/4 cup unsalted butter at room temp.
1/2 cup molasses
1/2 cup buttermilk
1/2 cup sugar
1 tsp lemon zest
2 eggs
1/2 tsp vanilla extract

(for the buttercream;)
3/4 cup unsalted butter at room temp.
3 Tbsp molasses: *make sure you spray your cup with non stick spray so it comes out easier*
3 cups powdered sugar
1/2 tsp ginger spice
3/4 tsp ground cinnamon
1/4 tsp ground cloves
1 pinch of salt

Medium

Directions

1. 1. Take a cupcake pan lined with liners: Spray with non stick spray.

2. 2.Preheat oven to 350*.In a standing mixer, add butter and sugar: mix till creamed. Add eggs and molasses: also add lemon zest. mix. Add splash of vanilla extract:

3. 3.In a another bowl, mix dry ingredients together, and put bowl in standing mixer: with the motor running, add in buttermilk.

4. 4.Take Ice cream scoop, and put batter in Muffin tins. Put in oven 350*, 18 to 20 mins, or completely cooked through: let them cool completely when done.

5. 5.(For the buttercream:) Add butter in mixer: Add Molasses: mix till combined.

6. 6.Add dry ingredients in mixer too: Powdered sugar, spices, and salt: mix 4 mins till combined.

7. 7.Take a piping bag with a plain tip: and fill froasting in it: froast gingerbread cupcakes with froasting on a white cake stand

desserts, baking, cooking, cupcake, dessert, fall, kitchen July 25, 2016 14:20