|I love Gingerbread cookies and I am so happy I purchased The Cupcake Diaries. I have made many recipes from this book including the Hummingbird cupcake I made along with their buttercream recipe! Amazing! I hope you love this recipe as much as I do! God Bless and Sugars!|
2 3/4 cups all-purpose flour
3 tablespoons ground ginger
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
10 tablespoons unsalted butter, at room temperature
1 cup packed brown sugar
3 large eggs
1 1/4 cups molasses
1 cup hot water
4 tablespoons unsalted butter, at room temp
4 cups confectioners sugar
1/4 teaspoon pure vanilla extract
6 ounces cream cheese, at room temp
2 teaspoons ground cinnamon
For the cupcakes:
*Preheat oven to 350 degrees.
*Sift together the dry ingredients, except for the brown sugar, and set aside.
*Cream together butter and brown sugar in the bowl of a stand mixer on high for 3-5 minutes. Add eggs one at a time, beating slowly after each addition. Add the molasses, mixing until incorporated.
*Add one third of the dry ingredients and one third of the water and mix thoroughly. Repeat, stop to scrape down the bowl as needed. Add the last third of the dry ingredients and one third of the water, and mix thoroughly.
*Scoop the batter into the cupcake pan using a standard size ice-cream scoop.
*Bake at 350 for 16--18 minutes or until toothpick comes out clean.
For the frosting:
Place all ingredients in the bowl of an electric mixer fitted with the paddle attachment, beat until well combined. Frost cupcakes when completely cooled. I add disco dust to add sparkle!!! Sugars!