Gingerbread Cupcakes

Gingerbread Cupcakes
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!

Gingerbread Cupcakes
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.
Gingerbread Cookies
adapted from Joy of Baking (makes loads)
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)
1. In a small bowl sift together the flour, baking powder, salt, ginger, cinnamon and cloves.
2. In a large bowl beat the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined.
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.
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).
Gingerbread Cupcakes
Gingerbread Cupcakes
adapted from Martha Stewart (makes 24)
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
1. Preheat oven to 350 F/180 C and line muffin tray with paper liners. Sift together the flour and the spices.
2. With an electric mixer on high speed, cream butter and sugar until pale and fluffy. Add the molasses, and beat until combined.
3. Add eggs one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in the vanilla.
4. Reduce speed to low and gradually add in the flour mixture, beating until incorporated.
Gingerbread Cupcakes
The dough was really sticky and pretty thick but once in the oven it formed perfect cupcakes
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.

Fluffy Vanilla Frosting
adapted from Martha Stewart

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

Gingerbread Cupcakes

1. With an electric mixer, beat the butter and shortening on medium-high until pale and creamy, about 2 minutes.

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.

3. Add vanilla, and beat until frosting is smooth, pipe swirls on each cupcake and top with a gingerbread man before serving.

Gingerbread Cupcakes

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