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Gingerbread Cupcakes with Ginger Cream Cheese Frosting
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Gingerbread Cupcakes with Ginger Cream Cheese Frosting

A dark rich gingerbread cupcake, flavoured with sweet spices and molasses. Topped with a ginger cream cheese frosting.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Cake / Cupcakes
Cuisine: American
Servings: 12 cupcakes
Author: Emma

Ingredients

For the cupcakes

  • 240 grams Plain flour All Purpose, (2 cups)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 and 1/2 teaspoons ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 160 grams dark molasses or black treacle (1/2 cup)
  • 100 grams Unsalted butter (1/2 cup)
  • 100 grams light brown sugar (1/2 cup lightly packed)
  • 1 large Egg
  • 120 millitres milk (1/2 cup)

For the frosting

  • 55 grams unsalted butter - soft (1/4 cup)
  • 290 grams Icing sugar Confectioners sugar - sieved, (2 cups)
  • 3 tablespoons ginger syrup
  • 1 teaspoon ground ginger
  • 240 grams full fat cream cheese - just softened (8 ounces)

Instructions

For the cupcakes

  • Preheat your oven to 180C / 350F / Gas mark 4 and get a 12 hole muffin pan out and place liners in it.
  • In a large mixing bowl place the flour, baking powder, baking soda and spices in together and mix until everything is well combined.
  • In a medium sized saucepan put your molasses, butter and sugar in together and over a medium heat gently stir until the sugar has dissolved and the butter has melted. Be careful to not allow the mixture to boil.
  • Once this is done take the mixture off the heat and allow it to cool down for a few minutes.
  • Crack and lightly whisk your egg in a small bowl / cup and pour it into the bowl with the flour and spices in it.
  • Then pour in you slightly cooled melted butter, sugar and molasses mix then pour in your milk.
  • Gently mix until everything is combined. Be carful not to over mix your batter.
  • I use an ice cream scoop to give my cupcakes a uniform size but if you don't have one fill up each cupcake case 2/3rds full and pop them in the oven for 18-20 minutes.
  • Once a skewer comes out clean take them out of the oven but keep them in their pan for 5 minutes.
  • Then take them out of the pan and place them on a wire rack to fully cool down.

For the frosting

  • Beat your butter till it is very light and fluffy.
  • Add in the icing sugar and mix till very well combined. The icing will become very thick but this is fine. Add in the ginger syrup and the ground ginger and mix again.
  • If you are using cream cheese bought in the UK it has a lot of water in it and it needs to be drained a little otherwise it will turn your frosting into a gloopy mess.
  • I used a bit of very fine muslin, I placed my cream cheese in it tied it up and twisted it till no more water came out of it. My cream cheese, and I was using full fat Philadelphia lost 10 grams in weight once I had squeezed the water out of it. For some reason the cream cheese in the UK has a lot more water added to it then the American cream cheese and it is this excess water that will turn your frosting into gloop!
  • Add in the cream cheese to the mixer and beat till it is well mixed in and smooth & creamy. About 2 minutes on a low to medium speed.
  • Spoon, pipe, dip or spread the frosting on top of your cooled cupcakes. Decorate with sprinkles if you want.
  • These cupcakes need to be kept in the fridge because of the cream cheese in the frosting. Bring them back up to room temperature before serving. These cupcakes will keep well in the fridge for up to 5 days.