Chateau Cupcake

From Chateau Reeder "Where life is Sweet"

Name:
Location: Smith, Nevada, United States

I love to bake, and recently discovered I have a Passion for baking cupcakes. I seem to do my best baking in my favorite pajamas. MMMmmmm, add a good cup of Coffee...call me Happy!!!! This is my journey of Baking techniques and recipes to see what I can master....And what may become a disaster..... WELCOME!!

Sunday, December 24, 2006

Three-Gingerbread Cupcakes




Oh nothing says Christmas without Gingerbread...........Whether it is Gingerbread men cookies, a Gingerbread house or cupcakes............It is just a wonderful tradition.
And these are quite grand, bursting with extreme flavor.......I recommend you try them.



This recipe can also be found in Cupcakes Galore by Gail Wagman




Three Gingerbread Cupcakes




Makes about 12 cupcakes




1 1/2 all purpose flour


2 teaspoons baking powder


1 teaspoon salt


1 teaspoon ground ginger


1/2 teaspoon cinnamon


1/2 teaspoon allspice


Dash each of grated nutmeg and ground cloves


1/2 (1 stick) unsalted butter room temp.


3/4 cup brown sugar


2 eggs


1 teaspoon vanilla extract


1 heaping Tablespoon of grated fresh ginger


1/2 cup milk


3 Tablespoons finely chopped crystallized ginger




Frosting


1 cup whipping cream, chilled


4 Tablespoons sugar


1/2 teaspoon ground ginger


1 teaspoon finely grated fresh ginger




To Make


Preheat oven to 350. Mix flour, baking powder, salt, and spices together and set aside.


In the large bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition.


Add vanilla and grated ginger. Alternately add dry ingredients and milk, beating continually. When batter is smooth, fold in crystallized ginger.




Spoon batter into cupcake papers, filling cups about 2/3 full. Bake for 20-25 minutes or until a tester inserted in the center comes out clean.


Remove from oven and cool




To make frosting, whip cream with an electric beater until almost stiff. Gradually add sugar and ground Ginger, beating constantly, until stiff peaks form. Fold in grated fresh Ginger and frost cooled cupcakes. Sprinkle with ground ginger (go easy) and decorate with slice of crystallized Ginger if you so choose. These cupcake have to be frosted just before serving them.




The idea for decorating these cupcakes came from Michael's The Art and Crafts store, using Wilton's Christmas candy Making kit..........You won't believe how easy it is to make these homey holiday cupcakes.


"Over the river and through the woods to Grandma's house we go!"

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