I came across this recipe on one of those nights that I was going through BuzzFeed while nursing Z and I was obsessed. Gingerbread. Check. Cupcakes. Check. Cinnamon. Check. Cream Cheese. Check. All the things that I adore smooshed into one thing, awwww baby! In the days counting down to baking, I slowly gathered all the things that were needed. Today I had everything at home and it was baking time baybeh. Just one thing though, Z refused to go to sleep. Anytime I would put her down, she would start screaming for attention. Usually after nursing Z would have a nap but today she was going down kicking and screaming. At the end, I handed her over to her Daddy and she was out like a light bulb in minutes! Pfffffft!
Somehow, I managed to bake the gingerbread cupcakes to almost perfection. The frosting however, is a whole different story. I think I didn’t beat the butter and frosting until it was completely light and fluffy and the other thing that happened was when I started adding the icing sugar, the whole thing got really watery. And I only added 3 cups of icing sugar because I already found it too sweet. It’s completely shocking that I found something too sweet! But by the time I was making the frosting, Z was awake again and screaming for attention. I made the frosting and chicken curry for dinner at the same time, all the while running in and out to the living room to check on Z. So I guess that could be another reason that the frosting didn’t turn out right.
Anyways, I found the recipe here, but if you’re too lazy to clickety-click the recipe is below:
1 3/4 cups All-Purpose Flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup (8 tablespoons) unsalted butter, melted
1/2 cup packed dark brown sugar
1/2 cup molasses
1 large egg
1/2 cup water
6 tablespoons unsalted butter, at room temperature
8-ounce package cream cheese, softened
4 cups (1-pound box) confectioners' sugar
2 teaspoons ground cinnamon
1 to 2 tablespoons milk, enough to make a spreadable frosting
1) Preheat the oven to 350°F. Lightly grease 24 small paper brioche cups, and place them on the baking sheet.
2) To make the cupcakes: Combine the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Set aside.
3) Whisk together the melted butter, brown sugar, molasses, and egg.
4) Add 1/4 cup of the water to the melted butter mixture, then half the dry mixture, and stir. Add the remaining water and dry mixture, stirring until thoroughly combined.
5) Spoon the batter into the prepared brioche cups.
6) Bake the cupcakes for 20 to 22 minutes, until a toothpick inserted in the center of one comes out clean. Remove the cupcakes from the oven, and transfer them to a rack to cool for 30 minutes.
7) To make the frosting: Beat together the butter and cream cheese until light and fluffy.
8) Add the sugar and cinnamon, beating well.
9) Add the milk a little at a time, until the frosting is spreadable.
10) Fill a piping bag with the frosting, and pipe large swirls on top of the cooled cupcakes. Or simply frost by hand.
Yield: 22 to 24 cupcakes in mini brioche paper cups; or 12 standard cupcakes (see tip at left).
Recipe from King Arthur Flour.
The batter for the cupcakes looked a lot like batter for bread, which means it was thick and dense. Once baked, the cake was nice and moist even though it was dense as I expected it. I suppose that if I were to make it again, I might just be lazy and stick it into a loaf tin instead of as individual cupcakes. The frosting really got me down because I was hoping for it to be good as well, but oh well better luck next time. Now, should I make gingerbread men? I love them, but I can’t seem to find any in stores which is so weird. If I make them I’ll be the only one eating ‘em because hubs doesn’t like gingerbread men. Aaaaahhh…I’ll think about this and the loopholes tomorrow.
Okay you guys, I would love to stay and chat sumore but this SuperMama really needs to get some sleep…after having another one of this delicious gingerbread cupcakes!! Yuuuummm!!