Gingerbread Cupcakes

Gingerbread Cupcakes
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This is my second offering for Cupcake Club tomorrow. I’ve been waiting for Thanksgiving to be over so I could use my new mini gingerbread man cookie cutter. I think anything in mini size is automatically cute!
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Gingerbread Cupcakes
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I made the cookie dough the night before so it could chill overnight. I made one batch so I had some for toppers and then loads for munching on later. You can also buy already made gingerbread men to use as toppers.
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Gingerbread Cookies
adapted from Joy of Baking (makes loads)
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Ingredients
3 cups plain flour
3/4 tsp baking powder
2 tsp ground ginger
1 tsp cinnamon
1/4 tsp cloves
1/2 cup unsalted butter at room temperature
1/2 cup sugar
1 egg
2/3 cup unsulphured molasses (I only found one kind in the UK at Holland & Barratt/Black Treacle could also be substituted)
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1. In a small bowl sift together the flour, baking powder, salt, ginger, cinnamon and cloves.
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2. In a large bowl beat the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined.
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3. Gradually add the flour mixture and beat until incorporated. Divide the dough in half and wrap in plastic wrap and refrigerate for 2 hours or overnight.
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4. Preheat the oven to 350 F/180 C and flour your work surface and rolling pin. Line 2 baking sheets with parchment paper. Roll out one half of the dough to 1/4 inch thick. Using a cookie cutter to cut out shapes and place on the lined baking sheets. For super small gingerbread men bake for 6-6 1/2 minutes and let cool for a minute before removing. For medium sized men bake 8-10 minutes. Repeat rolling and cutting out dough (use scraps and remember to re flour your surface and rolling pin).
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Gingerbread Cupcakes
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Gingerbread Cupcakes
adapted from Martha Stewart (makes 24)
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Ingredients
1 1/2 cups self rising flour
2 tbs ground ginger
1/4 nutmeg
2 tsp cinnamon
1/4 tsp cloves
1 1/2 cups unsalted butter at room temperature
1 1/2 cups sugar
3 tbs molasses
4 eggs
1 tsp vanilla
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1. Preheat oven to 350 F/180 C and line muffin tray with paper liners. Sift together the flour and the spices.
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2. With an electric mixer on high speed, cream butter and sugar until pale and fluffy. Add the molasses, and beat until combined.
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3. Add eggs one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in the vanilla.
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4. Reduce speed to low and gradually add in the flour mixture, beating until incorporated.
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Gingerbread Cupcakes
The dough was really sticky and pretty thick but once in the oven it formed perfect cupcakes
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5. Fill each cup three quarters full and bake for 25 minutes (rotating tray halfway through). Transfer to wire rack and let cool before frosting.
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Fluffy Vanilla Frosting
adapted from Martha Stewart
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Ingredients
500g unsalted butter at room temperature
100g vegetable shortening
2 pounds icing sugar sifted (I cheated and put it in a big Tupperware container and shook it furiously. Has the same effect as sifting and is less messy).
2 tsp vanilla

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Gingerbread Cupcakes

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1. With an electric mixer, beat the butter and shortening on medium-high until pale and creamy, about 2 minutes.
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2. Reduce speed to medium. Add the icing sugar ½ cup at a time, beating after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate the frosting, then return to medium. This should take about 5 minutes. Frosting will be pale and fluffy.
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3. Add vanilla, and beat until frosting is smooth, pipe swirls on each cupcake and top with a gingerbread man before serving.

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Gingerbread Cupcakes

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5 Comments

  1. I heart cupcakes

    These look adorable, and I love gingerbread so am very much looking to tasting these! These are some of the nicest cupcakes from the Martha book – I keep meaning to make something from it but I find the cup thing very confusing

  2. I've just stumbled upon your blog and love it. The little "I would" bit at the bottom of the post is a nice touch. I live in London so it'll be great to see what you find in this city. Where in America were you from?

    These gingerbread cookie cupcakes are adorable, I might have to try them.

  3. Cupcake Kelly

    The Martha book is one of the books I use the most. It's totally sticky from use! I'm really bad, I post recipes all the time that inter mix using cups and grams! I hate converting them back and forth. I haven't had any complaints but do you think it turns people off?

    Debbie – I'm originally from Pittsburgh but have spent most of my life living in lots of different places.

  4. I especially love the little cookies on top!

  5. Bibisfootprints

    Hey Kelly can't wait to work with you all your cupcakes look amazing (:

    Elizabeth xx
    theRemedi

Trackbacks/Pingbacks

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  2. Gingerbread Jars | An American Cupcake in London - [...] readers will be happy. The recipe is in grams and uses golden syrup instead of molasses. I made these …

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