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Gingerbread Cupcakes (Cupcakes de Jengibre)

And here we are a few days from Christmas. 
 Always for Christmas  is the same for more than one starts with time the days fly.

I wanted to make a recipe (Christmas's recipe)) before Christmas Eve.
And then the recipes that I will make for Christmas day will come.

Here has been crazy not only for many things  some of you know that here( Southern hemisphere) is summer and has been very hot.
I would love to live in these days in the Northern Hemisphere.
Good but it's where one lives. In between I made marmalade of apricots and strawberries.

And you know Im caring my mom, I thank you when you ask me about her, it's fine but very fragile. I hope she gets up tomorrow andfor Christmas maybe she will be better to wake up. She gets tired so much.

Ok now the recipe!  this recipe has enchanted everyone and that the taste of spices is felt in the cupcake.
I made a lighter glasse with cream cheese and it was very good. The ornaments of the little gingerbread men are bought at Amazon. but you can garnish with some sprinkles and will be fine.

I wish you all a beautiful and blessed Christmas.

Merry Christmas!

Source:  Sally baking's addiction

Ingredients (12 cupcakes)

1/2 cup (115 g)unsalted butter
1/2 cup light or dark brown sugar
1  and 1/3 cups all purpose flour
1 large egg at room temperature
1/2 cup (120 ml) milk room temperature
1/2 cup molasses or dark corn syrup
1 teaspoon pure vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg 
1/4 teaspoon ground allspice
Cream cheese for topping 
(recipe  more below))


Preheat oven to 350°F (180°c) and line 12 count muffin pan with cupcake liners. Set aside.
In a large bowl using a handheld  or stand mixer beat the butter and brown sugar together  on medium speed until creamy. Beat in the egg until combined, scaping down the sides and bottom of the bowl as needed. Beat in the milk,molasses an vanilla on medium speed. Mixture will be piecey and not fully combined. That's ok.

In a medium bowl, toss the flour,baking powder,baking soda, salt, cinnamon,ginger,nutmeg and allspice together until combined.
With the mixer running on low speed, slowly pour the dry ingredients intothe wet ingredients. Mix until just combined. Scrape down the sides and bottom of the bowl as needed.

Fill cupcake liners 2/3 of the way full, no more. Bake for 19-21 minutes or until a toothpick inserted in the center comes out mostly clean, Allow to cool completely before frosting.

Prepare cream cheese frosting
(by Dessert Now, dinner later. blog)

8 ounces cream cheese (220 grams)
1/2 cup unsalted butter room temperature
1 cup powdered sugar 
1 teaspoon vanilla extract
Place the cream cheese in a mixing bowl.
Using a hand mixer beat until smooth.
Gradually add the butter 2 tablespoons  at a time, and continue beating until smooth and well blended.
Ad powdered sugar and vanilla all at once. Blend until combined and smooth. (Dont beat too long or the frosting would be too soft to pipe. If this happens place the frosting in the fridge untils it firms.
Use for any recipe taht calls for cream frosting.

Tip: Prepare cupcakes and frosting 1 day in advance.

En español

Cupcakes de jengibre

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