Gingerbread Cupcakes with Cayenne Butter Cream Recipe
Ingredients
- Gingerbread Recipe
- Ingredients:
- 1 cup all-purpose flour, sift before measuring
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1 egg, lightly beaten
- 5 tablespoons dark brown sugar
- 1/2 cup dark molasses
- 1/2 cup buttermilk (or use 1/2 cup regular milk soured with a teaspoon of vinegar or lemon juice)
- 1/4 cup melted butter or shortening
- Cayenne Butter Cream Frosting
- INGREDIENTS:
- 1 cup butter, softened
- 1 cup white sugar
- 4 tbsp all-purpose flour
- 1/2 tsp gr. nutmeg
- 3/4 cup milk
- 1 tsp vanilla extract
- 1 tbsp cayenne pepper
Directions
- Preparation: Gingerbread Cupcakes
- 1. Sift together the flour, salt, soda, and spices.
- 2. In a mixing bowl, combine beaten egg, sugar, molasses, buttermilk, and melted butter.
- 3. Add sifted dry ingredients gradually; stirring to blend. Beat until smooth.
- 4. Let rest...turn batter into cupcake cups in pan and bake at 325° for about 20 minutes.
- Preparation: Cayenne Buttercream
- 1. In small saucepan cook flour and milk until it forms a ball, stirring constantly. Cool to room temperature.
- 2. With an electric mixer, beat butter and sugar until fluffy.
- 3. Beat both mixtures together on high speed until fluffy and smooth. Add vanilla, cayenne, and beat until combined; add nutmeg. Refrigerate for about 1/2 hour, until it is of spreading consistency.
- 4. Fill pastry bag and pipe onto cupcakes
- note: maybe garnish with candied ginger
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 106g | |
| Recipe makes 12 servings | |
| Calories 378 | |
| Calories from Fat 184 | 49% |
| Total Fat 20.87g | 26% |
| Saturated Fat 12.9g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 334mg | 14% |
| Potassium 297mg | 8% |
| Total Carbs 46.44g | 12% |
| Dietary Fiber 0.8g | 3% |
| Sugars 32.58g | 22% |
| Protein 3.03g | 5% |
