Gingerbread Cupcakes
@under_baked Gingerbread Cupcakes Recipe. It’s gingerbread everything these days, here’s my recipe for gingerbread cupcakes. Make 6 cupcakes: Batter: 40g Softened Unsalted Butter 54g Eggs (1 Large sized) 54g White Granulated Sugar 20g Sweet Molasses (NOT the blackstrap kind) 1 tsp Vanilla Extract 1 tsp Baking Powder 1/4 tsp Ground Cinnamon 1/2 tsp Ground Ginger 1/8 tsp Ground Nutmeg 1/8 tsp Salt 16g Milk 77g All Purpose Flour Cream: 81g Heavy Cream 8g White Granulated Sugar * Optional 1/2 tsp Matcha Preparation: Preheat your oven to 190C (fan mode off), placing a baking rack at the lowest shelf in the oven. 1. Mix the butter on medium speed with the sugar and vanilla until light and fluffy. 2. Gradually add the eggs (3-4 parts), while beating on medium speed. 3. Sift the flour and baking powder over the butter mixture and fold until 95% incorporated. 4. Add the milk fold until incorporated. Divide the batter evenly in the pan (each cupcake should be around 40-42g). 5. Bake for 18 minutes. Allow to cool completely. Assembly and Decoration: 1. Prepare the frosting and transfer into a piping bag fitted with 1M open star piping tip (adding the matcha powder is optional). 2. Using an apple corer, take out the middle portion of each cupcake (avoid digging all the way through the bottom of the cupcake). 3. Stick a long cookie or a wafer (about 5cm tall) into each hole. 4. Pipe the cream around the cookie or wafer, spiraling upwards to create a tree like shape, or decorate as you prefer. . . #bakingaesthetics #baketok #cozybaking #fypbaking #cottagecorebaking #aestheticbaking #christmascountdown #christmasbaking #gingerbreadcupcakes #christmasrecipes
♬ Magical Fantasy – Dmitriy Sevostyanov
Christmas brings with it spicy flavors and aromas that are not very common in non-Christmas baking. The next gingerbread cupcakes recipe is but an example. Please note that you are using sweet molasses, and not blackstrap molasses (a mistake a made as a rookie baker). Blackstrap molasses is a base for barbecue sauce, and trust me – you do not want your desserts to taste like barbecue sauce…
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Gingerbread Cupcakes:
6 holes Muffins Tin, lined with cupcake liners.
Recipe: 6 Cupcakes
Cupcakes Batter:
| Ingredient | Amount (g / units) |
| Softened Unsalted Butter (Room Temperature) | 40g |
| Eggs | 54g (1 Large sized egg) |
| White Granulated Sugar | 54g |
| Sweet Molasses (NOT blackstrap) | 20g |
| Vanilla Extract | 1 tsp |
| Baking Powder | 1 tsp |
| Cinnamon | 1/4 tsp |
| Ginger | 1/2 tsp |
| Nutmeg | 1/8 tsp |
| Salt | 1/8 tsp |
| Milk | 16g |
| All Purpose Flour | 77g |
Piping Cream:
| Ingredient | Amount (g / units) |
| Heavy Cream | 80g |
| White Granulated Sugar | 8g |
| Matcha Powder (optional) | 1/2 tsp |
Decoration:
| Ingredient | Amount (g / units) |
| Wafers | 6 pieces |
| Christmas Sprinkles | QS |
Preparation and assembly instructions:
For the cupcakes:
- Preheat your oven to 190C (fan mode off) placing a baking rack at the lowest shelf of your oven.
- In a bowl, using an electric mixer, cream the butter, sugar, vanilla and salt on medium speed until light and fluffy (about 3-4 minutes).
- Whisk the eggs well, and gradually add it to the butter mixture (8-10 parts), mixing on medium speed and avoiding separation of the batter. Beat in the molasses until combined.
- Sift the dry ingredients over the batter; flour, baking powder, cinnamon, ginger and nutmeg, and fold until 95% combined. Add the milk and fold lightly until incorporated.
- Pipe or scoop 42g of batter into lined muffin pan (this Amount may vary depending on the cup size of your muffin pan), regardless, take care not to fill the holes all the way through, just about 3/4 of the way.
- Bake for 18 minutes or until a cake tester inserted into the center of the cupcake comes out clean. Let the cupcakes cool down to room temperature over a cooling rack before decorating.
Assembly and Decoration:
- Whip the cream together with the sugar and optional matcha powder (for a green color), to a stable, piping consistency.
- Transfer the cream into a piping bag fitted with 1M open star piping tip.
- Using an apple corer, take out the middle portion of each cupcake (avoid digging all the way through the bottom of the cupcake).
- Stick a long wafer or a cookie (about 5cm tall) into each hole.
- Pipe the cream around the cookie or wafer, spiraling upwards to create a tree like shape, or decorate as you prefer.
