Thursday, December 9, 2010
Cheap and Cheerful Cooking: Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
Looks like I'll need to take my walking shoes on my Christmas "vacation" because I plan to eat a few of these. The Betty Crocker website has way too many yummy choices! Maybe I better stop checking the page every day?
1/2 cup granulated sugar
1/2 cup butter or margarine, softened
1/2 cup molasses
2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
3/4 cup water
1 package (8 oz) cream cheese, softened
1/4 cup butter, softened
2 teaspoons grated lemon peel
1 teaspoon ground cinnamon
1 teaspoon vanilla
4 cups (1 lb) powdered sugar
2 teaspoons milk, if necessary
1. Heat oven to 375°F. Place paper baking cup in each of 16 medium muffin cups, 2 1/2 x 11/4 inches.
2. Beat sugar, butter, molasses and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, salt, ginger, cinnamon, allspice and water.
3. Spoon 3 tablespoons batter into each muffin cup.
4. Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to wire rack. Cool completely; about 20 minutes.
5. Meanwhile, in medium bowl, beat cream cheese, butter, lemon peel, cinnamon and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar on low speed until smooth. Add milk 1 teaspoon at a time for desired consistency.
6. Pipe or spread a generous amount of frosting on top of each muffin. Store covered in refrigerator.