Are you having a wonderful weekend? It is very cold here, but the sun is shining brightly. Today is the fourth Sunday in January so I am joining Betty at My Cozy Corner for Cupcake Sunday. Won't you join us?
Today, I'm sharing gingerbread cupcakes with cream cheese frosting. This is a new recipe for me and I found it on allrecipes.com.
5 Tablespoons Butter, softened
1/2 Cup White Sugar
1/2 Cup Molasses
1 Egg Yolk
1 1/4 Cups All-purpose flour
1 Tablespoon Cocoa
1 1/4 Teaspoons Ground Ginger
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Allspice
1/2 Teaspoon Ground Nutmeg
1/4 Teaspoon Salt
1 Teaspoon Baking Soda
1/2 Cup Hot Milk
Preheat oven to 350* F (175* C). Prepare cupcake pan.
Cream butter and sugar. Add molasses, egg, and egg yolk.
Sift dry ingredients and add to creamed mixture. Stir just long enough to combine. Add hot milk and stir.
Pour the batter evenly into the prepared cupcake pan. Bake for 20 minutes or until the cake is slightly springy to the touch. Cool
Cream Cheese Frosting
2 Tablespoons Butter, softened
2 Ounces Cream Cheese, softened
2/3 Cups Confectioner's Sugar, sifted
1/4 Teaspoon Lemon Extract
Cream butter and cream cheese together. Add confectioner's sugar and beat until fluffy. Add the lemon extract and beat.
My frosting would not get fluffy and was very wet, more like a glaze. I think my butter and cream cheese may have been too soft. I ended up using closer to 2 cups of confectioner's sugar and putting the frosting in the fridge to make it set up a little. It still wasn't the consistency I wanted. I will have to work with this recipe a bit to get it the way I want it.
Jordan sacrificed himself to be a taste tester, He said these cupcakes are good. I will wait to have one for dessert tonight.
There's still time to enter my giveaway.
MAKE IT A GREAT DAY!