Oh my gosh, I have been so bad about updating :( I’ve been doing some crafty things on and off but not really enough to take pictures or write about. Too much labwork, too much homework, not enough energy.
But (!) I did finally get around to making something yesterday — gingerbread cupcakes. With cinnamon frosting. And little gingerbread men. Oh yes. Gingerbread tastes and smells delicious, yet for some reason I have not made it in years and years. So when I found this recipe from Sweet Pea’s Kitchen, I couldn’t help myself. Too cute! Also I am apparently unable to make anything besides cupcakes (they’re just so easy and so nicely portioned…). Anyway. Kai also has a particular fondness for gingerbread, and since she’s had kind of a rough week at work, it seemed like a good time to try these out. There is no medicine quite like copious amounts of butter, sugar, and spices. But I digress.
On to the cupcakes!
Kai’s mom gave me a whole bunch of decorative cupcake papers for my birthday, and when I decided to make these, I knew the red-and-green ones would add a nice bit of festivity. She also gave me my very first frosting bag + tips, so finally I have some frosting that doesn’t look like it was just plopped onto the top of the poor things. I guess the gingerbread man hides the frosting a bit anyway, but they just look so much nicer with pretty frosting!
See what I mean? Big improvement since the fall cupcakes!!
I did make a couple of modifications to the recipe itself because I think there was too much butter in the cake and not enough in the frosting. I learned my lesson about not-thick-enough frosting last month, so when I saw that mine wasn’t holding its shape very well, I didn’t just say “ehh, I’m sure it’s fine!” like I probably would have otherwise…
3 cups flour
3/4 cup brown sugar
3/4 tsp baking soda
1 Tbsp ground cinnamon
1 Tbsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt
1 1/2 sticks (12 Tbsp) unsalted butter, room temperature
3/4 cup molasses
2 Tbsp milk
Combine flour, sugar, cinnamon, ginger, cloves, salt, and baking soda. Add butter and mix with electric mixer until butter is well incorporated. Add molasses and milk, mixing until the dough is evenly moistened.
Divide and roll dough into 1/4 inch (or slightly less) thickness between two pieces of parchment paper. Place in freezer for 15-20 minutes until the dough is firm.
Preheat the oven to 350 degrees and line cookie sheet(s) with parchment paper (or use one of the sheets from the dough once it comes out of the freezer if you like). Using a small gingerbread-man cookie cutter, cut out shapes from the dough and place on the sheets, spaced about an inch apart. Bake approximately 11-15 minutes, or until pressure from a finger is met with resistance.
Allow cookies to cool on the sheet for a few minutes, then transfer to a wire rack. Combine scraps of the dough, re-roll, re-freeze, and repeat.
I recommend making these first so they’ve had plenty of time to cool by the time you’re ready to decorate.
1 1/2 cups flour
2 Tbsp ground ginger
2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
2 sticks (16 Tbsp) unsalted butter, room temperature
1 1/2 cups sugar
3 Tbsp molasses
1 tsp vanilla extract
24 small gingerbread men
Preheat oven to 350 degrees and line a muffin pan with baking cups.
In a medium bowl, combine flour, ginger, cinnamon, cloves, and nutmeg. Set aside.
In a large bowl, cream together the butter and sugar, then add the molasses and combine well. Beat in the eggs one at a time, followed by the vanilla. Add the flour mixture slowly, until fully incorporated.
Fill the cupcake papers about 3/4 full and bake about 30 minutes, or until a toothpick comes clean. Let cupcakes cool completely before frosting.
Cinnamon Cream Cheese Frosting
8 oz cream cheese
2-3 cups powdered sugar
4 Tbsp unsalted butter, room temperature
2 tsp vanilla extract
2 tsp cinnamon
Combine cream cheese and a portion of the powdered sugar until smooth. Add the butter, vanilla, and cinnamon until well combined. Continue adding powdered sugar as needed until frosting becomes thick and does not run or drip.
Spoon the frosting into a decorator bag fitted with the tip of choice (I used closed star for mine) and add frosting in a spiral around the top of the cake. Top with a gingerbread man.
Makes about 24 cupcakes and a small army of gingerbread men.
Om nom nom!
Switch to our mobile site