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Wednesday, December 7, 2011

Gingerbread Cupcakes With Eggnog Butter Cream Frosting Ho Ho Ho!

Okay, this cupcake came out a lot closer to what I wanted than the last one. The molasses makes all the difference. For an added bit of Christmas Cheer, use my Best Friend Eggnog Recipe, coming up next for the frosting. :)

                                       Gingerbread Cupcake

makes 21 cupcakes 350 oven for 22 minutes
1 stick butter (room temperature)
1/2 cup sugar
1 egg
1 cup molasses
2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoons baking soda
2 teaspoons ground ginger
1/2 teaspoon allspice
2 teaspoons cloves
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
Combine flour, salt, baking soda, baking powder, and spices in a bowl with a whisk.
Cream butter and sugar. Add egg, and mix well, add molasses and mix until well combined.
Add dry ingredients and slowly add hot water until well combined. Fill cup cake liners 3/4 way full.

2 sticks of butter
4 cups powdered sugar
1 teaspoon vanilla
1 cup eggnog (for a special treat use "Best ******* Eggnog Ever" recipe)
Mix ingredients until well blended, frost cupcakes

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