Wednesday, October 10, 2012

Gingerbread Latte Cupcakes with Lemon Cream Cheese Frosting

This is the cupcake that almost got away!
Above is the one and only photo I have of this delicious little guy. Sue and I made these cupcakes, as well as a few other flavors, for a bake sale we hosted. I was so busy getting everything ready that I almost forgot to take any pictures at all of this one.
At the last minute I snapped this one.
You might never have seen how adorable (and tasty) these were.
Oh, yes, they are very tasty too. If you are a fan of ginger and molasses and lemon then these may just be your new favorite!
Gingerbread Latte Cupcakes with Lemon Cream Cheese Frosting
(Slightly altered from Baker's Royale)
1 1/4 cups flour
2 tsp ginger (ground)
1 1/2 tsp cinnamon
1/4 tsp cardamom
1/8 tsp nutmeg
1/4 tsp allspice
pinch salt
1/3 cup butter softened
1/2 cup sugar
1/2 cup molasses
1 egg
1/2 cup strong, very hot coffee
1 tsp baking soda
8 oz (1 brick) cream cheese, softened
2 Tbsp butter, softened
1 1/2 cups icing sugar
1 tsp vanilla
1 tsp freshly grated lemon zest
2 tsp fresh lemon juice
24 Mini gingerbread cookies
Preheat oven to 350. Line 24 cupcake tins with paper liners. Set aside.
In a medium bowl, whisk together flour and all the spices.
In a separate bowl - beat the butter and granulated sugar in bowl and beat until mixture is pale and fluffy. Add molasses and egg beat until the mixture is smooth.
In a measuring cup - combine the baking soda with the coffee and stir until baking soda is dissolved. Stir the baking soda mixture into the molasses mixture (the mixture will appear curdled). Then combine molasses and baking soda mixture into the flour mixture, stir until ingredients are well combined.
Fill cupcake liners 1/2 to 2/3rds full. (Evenly between 24 tins)
Bake at 350 for about 20 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool in pan for 5 minutes. Remove to wire rack to cool completely.
For Frosting - Beat cream cheese until smooth. Beat in butter. Slowly beat in the icing sugar. Beat in vanilla, lemon zest, and lemon juice until smooth.
Chill in fridge for about 2 hours.
Pipe frosting onto cooled cupcakes. Top with mini gingerbread men.
At first I was going to change the lemon frosting to a cinnamon one or something else...I wasn't sure how the flavors would blend. Turns out lemon goes fantastic with gingerbread. The citrus flavor helps to counter the strong molasses and spices.
I think these would be great to add to the Christmas baking list!

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