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Gingerbread cupcakes with cookie cutouts recipe

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Ingredients

Adjust Servings:
For Cupcakes
1½ cups all-purpose Flour
2 tablespoons ground Ginger
2 teaspoons ground Cinnamon
¼ teaspoon freshly grated Nutmeg
¼ teaspoon ground Cloves
1½ cups (3 sticks) Unsalted Butter , room temperature
1½ cups Sugar
3 tablespoons unsulfured Molasses
4 large Egg , room temperature
1 teaspoon pure Vanilla Extract
For Decorating
Gingerbread Cookie Cutouts (use 2-inch gingerbread boy and girl cutters)
½ recipe Royal Icing
Blue and pink gel-paste Food colouring
Fluffy Vanilla Frosting

Gingerbread cupcakes with cookie cutouts recipe

  • Serves 22
  • Medium

Ingredients

  • For Cupcakes

  • For Decorating

Directions

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Gingerbread is the most recognizable Christmastime flavor; the scent of its signature spices baking in the oven fills a home with holiday cheer. These cupcakes are made with the same mixture of spices nutmeg, clove, cinnamon, and ginger as the tiny gingerbread-cookie boys and girls they are topped with. The recipe for the cookie dough will yield more cutouts than you need to decorate twenty-two cupcakes; serve extra cookies alongside.

Steps

1
Done

Preheat oven to 350°F. Line standard muffin tins with paper liners. Sift together flour and spices.

2
Done

With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add the molasses, and beat until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Gradually add flour mixture, beating until just combined.

3
Done

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 3 months, in airtight containers.

4
Done

Tint ¼ cup icing pale pink with gel-paste food color; tint remaining icing pale blue. Transfer tinted icings to pastry bags fitted with small plain tips. Pipe three blue dots on the front of each gingerbread cookie boy; pipe two pink dots on gingerbread girls.

5
Done

To finish, use an offset spatula to spread each cupcake with a smooth layer of frosting. Place a gingerbread boy or girl upright on each cupcake before serving.

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