Gingerbread Cupcakes With Cinnamon Frosting Recipes

Steps:

• Preheat the oven to 325 degrees F. Line a regular-size cupcake pan with 18 cupcake liners.
• In the bowl of an electric stand mixer with a paddle attachment, mix the dry ingredients on slow speed until fully incorporated. Slowly add the oil and eggs to the bowl. Add the buttermilk, molasses, applesauce, and pureed ginger, and then mix on medium speed for 1 minute. Stop and scrape the bowl and paddle, and then mix on medium speed for 2 minutes.
• Fill the cupcake liners three-quarters full with batter and bake until baked through, about 20 minutes. Do not open the oven during this time. Cool the cupcakes completely after baking.
• Put the Zinfandel Buttercream Frosting into a pastry bag and cut 1/2-inch off the tip. Frost each cupcake in a circular motion until the top of the cupcake is completely covered and serve.
• Pour the zinfandel into a saucepan and cook over medium-high heat until the liquid comes to a boil. Reduce the heat to low and stir constantly until reduced by half. Take off the stove and cool in the refrigerator until cold.
• In the bowl of an electric stand mixer with a whisk attachment, whip the butter until creamed. Add the powdered sugar and zinfandel reduction and mix until the ingredients are evenly incorporated and the frosting is smooth and creamy.

Steps:

• Preheat the oven to 350 degrees F. Line a muffin pan with paper liners.
• Place the rum and raisins in a small pan, cover, and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.
• Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together into a small bowl. Mix with your hand until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Drain the raisins and add them and the crystallized ginger to the mixture with a spatula.
• Divide the batter among the muffin pan (1 rounded standard ice cream scoop per cup is the right amount). Bake on the middle rack of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool for 10 minutes before removing from the pan.
• For the frosting, mix the cream cheese, butter, orange zest and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
• When the cupcakes are cool, frost them generously and garnish with a slice of crystallized ginger.

Steps:

• Preheat oven to 350°F.
• Mix the flour, ginger, cinnamon, salt, and baking soda in a large bowl until well combined.
• Whisk molasses and hot water together.
• Cream the margarine and sugar. Whip the mixture with the optional egg until light and fluffy.
• Add part of the molasses mixture and part of the margarine and sugar mixture to the dry ingredients. Begin to combine. As the ingredients come together, add more of the margarine mixture and more of the molasses mixture until everything has been incorporated. Whisk to remove lumps, but do not over-mix.
• Pour the batter evenly into cupcake molds (you should get an even dozen, just fill them almost to the top).
• Bake at 350F for 20-25 minutes until a cake tester comes out clean, or the top of the cake, when touched, springs back. Let cupcakes cool completely before frosting.
• Prepare frosting by beating all of the frosting ingredients in a stand mixer until well combined and fluffy. Frost cupcakes and enjoy!

Steps:

• Into a bowl sift together the flour, the ground ginger, the cinnamon, the cloves, the allspice, and the salt. In another bowl cream 1/2 stick of the butter, add the granulated sugar, and beat the mixture until it is fluffy.
• Beat in the molasses and the egg, beating until the mixture is smooth. In a measuring cup combine the baking soda with 1/2 cup boiling water and stir the mixture to dissolve the baking soda.
• Stir the mixture into the molasses mixture (the mixture will appear curdled) and stir the molasses mixture into the flour mixture, stirring to combine the ingredients well.
• Line twelve 1/2-cup muffin tins with paper liners and spoon the batter into the liners, filling them halfway. Bake the cupcakes in the middle of a preheated 350°F oven for 20 minutes, or until a tester comes out clean. (The cupcakes will be flat or slightly indented on top.)
• Transfer the cupcakes to a rack and let them cool.
• In a bowl cream together the cream cheese, and the remaining 2 tablespoons butter, add the confectioners' sugar and the vanilla, and beat the mixture until it is fluffy and smooth.
• Beat in the zest and the lemon juice and chill the frosting for 30 minutes. Spread the frosting on the cupcakes and top each cupcake with some of the crystallized ginger.

Steps:

• Preheat the oven to 189C/gas 4 Line a 12-hole muffin tin with paper cases, or grease it. Put 100g butter, the molasses, sugar and golden syrup in a saucepan, heat gently, stiring until the butter has melted and the mixture is smooth. Remove from the heat and stir in the milk, set aside to cool.
• Sieve together the flour, spices and bicarbonate of soda in a bowl Stir in the stem ginger.
• Once the molasses mixture is cool, beat in the egg, then pour onto the dry ingredients. Fold in and stir with a spatula until smooth. Spoon into the cases so they are half full. Bake for about 15 minutes. Cool on a rack.
• To make the icing, beat the remaining 40 g butter in a large bowl or mixer, until light. Sieve in the icing sugar and beat to incorporate (it will not become smooth at this stage, but don't worry) Add the lemon juice gradually, beating in just enough to bring the mixture together smoothly. It should still be firm enough to hold its shape., Tansfer the icing to a piping bag fitted with a star-shaped nozzle and pipe swirls on top. Cut the crystallised ginger pieces into smaller bits and top the cakes with them.