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Dec 7, 2011

{Gingerbread Cupcakes}

My mother-in-law gave me these cute gingerbread man cupcake liners for my birthday last month. 
I knew that I couldn't bake just any old cupcakes in them...they were deserving of something special.
 They needed to GINGERBREAD CUPCAKES, of course!
Topped with these cute little gingerbread man sprinkles I found last year? Definitely.

Here is what the bottom of the liners look like. Cute, huh?

I scoured the internet for a great gingerbread recipe, and decided upon this one for old-fashioned sticky gingerbread, made with boiling water just like our great-great grandmas would have used. Or at least I imagine mine did ;)

And let me tell you...this recipe did not disappoint! It's just the texture and taste I was envisioning. Super yummy! And topped with some extra special cinnamon lemon cream cheese frosting?
Yuh. Uhh. Mmm.

{Old Fashioned Gingerbread}
Preheat oven to 325*.
In a large bowl, mix:
1 cup oil
1 cup sugar
1 cup dark molasses
2 large eggs
In a separate bowl, mix the dry ingredients thoroughly:
3 cups flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves
Add to wet mixture.
Boil (in microwave):
1 cup boiling water
Add to water:
1 tablespoon baking soda
Once dissolved, add water (SLOWLY) to batter and mix until just combined.
Bake for about 25 minutes, until a toothpick inserted in the center comes out clean.

{Cinnamon Lemon Cream Cheese Frosting}
1 cube butter (room temp)
8 oz light cream cheese (room temp)
1 tsp vanilla
2 tsp lemon juice
1/4 tsp cinnamon
Beat together until smooth, then add:
5-7 cups powdered sugar
depending on the consistency you want.

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1 comment:

Katie B. said...

1 cube of butter = 1 stick, right? So that'd be about 1/2 cup of butter?

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