Monday, February 13, 2017

Gingerbread Cupcakes

Gingerbread Cupcakes:

1/2 C soft butter
1/2 C brown sugar
1 large egg
1 C heavy cream
1/2 C molasses
1 t vanilla
1 1/2 C flour
1/2 t baking soda
1/2 t baking powder
1/4 t salt
1 t ginger
1/2 t nutmeg
1/4 t allspice

Cream butter, sugar and egg together.  Add heavy cream, molasses and vanilla.  Mix together with flour, baking soda, powder, salt, ginger, nutmeg and allspice.  Line muffin tin, fill 3/4 full.  Bake 350 for 30-35 min.  Makes 12 muffins.

Frost with ginger butter cream - beat heavy cream, powder sugar, butter together with 1 t ginger - beat until light and fluffy.  I didn't measure...sorry, but just like a normal frosting.  I did grate some fresh nutmeg on top.

Tomorrow is our ladies bible study.  I am talking about "God's Conversation Hearts" to us.  I am making another batch of these cupcakes for tomorrow.  Al really liked them - they are good without frosting as well!

Blessings from Ringle, Wisconsin.   

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