Gingerbread Cupcakes
Yield: 12 cupcakes +3 ramekins
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground allspice
1/2 tsp salt
1 stick (1/2 cup) unsalted butter, well softened
2/3 cup molasses (not blackstrap)
2/3 cup packed dark brown sugar
2 large eggs
3 TB finely grated peeled fresh ginger
2/3 cup hot water
Brown sugar frosting ingredients:
12 oz. cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 packed golden brown sugar
2 1/4 cups powdered sugar
1 1/2 TB frozen orange juice concentrate, thawed
1 1/2 tsp vanilla extract
Optional pretzel sticks for topping
Gingerbread instructions:
1. Put oven rack in middle position and preheat to 350F. Butter a 9-inch square baking pan.
2. Whisk together flour, baking soda, spices, and salt in a medium bowl.
3. Beat together butter, molasses, brown sugar, eggs, and ginger in a large bowl with an electric mixer at medium speed until combined. Reduce speed to low and mix in flour mixture until smooth, then add hot water and mix until combined.
4. Put cupcake liners in a cupcake pan. Spray with a baking spray. Fill cups to about 2/3 full and bake until a wooden pick or skewer inserted in center comes out clean, ~20 minutes. Cool to warm in pan on a rack.
Frosting instructions:
1. Using an electric mixer, beat cream cheese and butter in a large bowl until fluffy. Add brown sugar; beat until well blended. Add powdered sugar 1/2 cup at a time, beating well after each addition. Beat in orange juice concentrate and vanilla.
2. Chill until firm enough to spread, about 30 minutes.
3. Frost cupcakes and top with pretzel sticks (if desired).
Notes: You can also bake this as a loaf pan or a 9-inch square (bake 35-40 minutes).
Source: Alyson
