I also found many frosting recipes paired up with gingerbread cupcakes, but they all seemed to call for cream cheese, and I didn't have any on hand. I finally found one that was whipped cream based, which I did have:) It has a hint of ginger which doesn't overpower the cupcake. Though the frosted cupcake may be eaten right away(of course), I think the frosting was even better once it had firmed up in the refrigerator:) SO good! As a finale, I dusted the cupcakes with some cinnamon, my favorite spice! These were easy(mixed by hand) to throw together, and delicious!
Gingerbread Cupcakes (Elinor Klivans) makes 12 cupcakes
1 3/4 cups unbleached all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon cloves
1/4 cup(1/2 stick) unsalted butter, melted
3/4 cup packed dark brown sugar
2 large eggs
6 tablespoons molasses
3/4 cup water
Preheat the oven to 350 degrees and line 12 muffin tin cups with paper cupcake liners.
Sift the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves into a medium bowl and set aside. In a large bowl, whisk the melted butter, brown sugar, eggs, and molasses together until blended. Using a large spoon, stir in the flour mixture in 3 additions and water in 2 additions, beginning and ending with the flour mixture and stirring until the flour is incorporated and the batter looks smooth. Fill each paper liner with 1/3 cup of batter, to about 1/4 inch below the top of the liner. Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 20 minutes. Cool cupcakes for 10 minutes in the pan on a wire rack.
Ginger Whipped Cream Frosting http://www.murrayhill5.net/blog/inmykitchenblog/archives/000542.html
- 2 cups chilled heavy whipping cream (mine was regular, not heavy)
- 1/2 cup sugar
- 1/4 cup plus 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground ginger
For whipped cream frosting:
Beat cream in large bowl until soft peaks form. Add sugar, vanilla, and ginger. Beat until stiff peaks form.
Frost your cupcakes and ENJOY!
HAPPY NATIONAL CUPCAKE DAY!