Recipe for Friday, February 3rd, 2012:
Gingerbread Cupcakes with Cinnamon Brown Sugar Buttercream
Recipe via Tidy Mom
Prep time: 15 minutes
Bake time: 25 minutes
Serves: 16 cupcakes
Ingredients [Gingerbread Cupcakes]:
- 1/2 cup canola oil
- 1/2 cup sugar
- 1/2 cup molasses
- 1 egg, room temp and beaten
- 1-1/2 cup flour
- 1/2 tablespoon ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground cloves
- 1/2 cup boiling water
- 1/2 tablespoon baking soda
- 1 recipe cinnamon brown sugar butter cream
Ingredients [Cinnamon Brown Sugar Buttercream]:
- 1/2 cup butter (softened)
- 1/4 cup vegetable shortening
- 1/3 cup dark brown sugar, packed
- 1 pinch of salt
- 1/8 tsp vanilla extract
- 1/2 teaspoon cinnamon
- 3 cups powdered sugar
- 1/4 cup heavy whipping cream
(A conversion table can be found here.)
Preheat oven to 350° and line muffin tins with baking cups.
In mixing bowl, using whisk attachment, combine oil, sugar, and molasses; then add beaten egg until well mixed. In a medium bowl whisk flour, ginger, cinnamon, salt, and cloves. Whisk into molasses mixture until well combined. Boil water and remove from heat. Add baking soda and whisk into batter.
Fill baking cups 2/3 full and bake for 25 minutes, or until toothpick comes out clean when inserted. Set aside to cool.
Make frosting: In a large mixing bowl, whisk butter and shortening until fluffy. Add brown sugar, salt, vanilla and cinnamon. Continue mixing until well blended. Gradually add powdered sugar 1 cup at a time, beating well after each addition. On the highest speed of your mixer, stream in the heavy whipping cream pouring nice and slow until desired consistency.
Top cupcake with brown sugar butter cream.