Food Network UK

Gingerbread Cupcakes W/Cream Cheese icing

0

Ingredients

  • 6 tablespoons Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 0.50 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup granulated sugar
  • 0.50 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup Splenda Sugar Technique: Blend Mixing two or more ingredients with another so that they combine together as one mixture. You can also use the main blade of a food processor to blend. I know this Teach me, please Blend for Baking
  • 0.25 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup light molasses
  • 2 egg
  • 0.50 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup unsweetened applesauce
  • 1 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup all-purpose flour
  • 0.75 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup whole wheat pastry flour
  • 0.25 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup candied ginger
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon ground cloves
  • 0.25 teaspoon ground nutmeg
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • 0.50 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup hot cocoa
  • 2 tablespoons unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 2 ounces cream cheese
  • 0.67 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar
  • 0.25 teaspoon lemon extract

Use imperial measurements

Method

How to make Gingerbread Cupcakes W/Cream Cheese icing

  • Preheat the oven to 350°F.
  • Butter or line a 12 muffin tin.
  • Cream 5 tablespoons of the butter with the sugar or Splenda. Add the molasses and the egg and the egg yolk.
  • Sift together the flour, ginger, cinnamon, allspice, nutmeg, and salt.
  • Dissolve the baking soda in the hot cocoa. Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot cocoa mixture. Pour the batter evenly into the prepared muffin tin.
  • Bake at 350 for 20 minutes or until lightly springy to the touch. Cool in the pan and move to a rack.
  • To make frosting: Cream the 2 tablespoons butter and cream cheese, beat in confectioners sugar until fluffy. Add the lemon extract. Wait until the cupcakes are cool, then frost.

(Courtesy of Food.com)