My ginger cupcake with cranberry cream cheese frosting- winter in a cute little paper cup!
For the first three months of my pregnancy, I almost went crazy with pregnancy nausea, and cooking was the LAST thing on my mind. Once it finally did cross my mind, baked goods were about all that seemed appetizing. Enter my ginger cupcake with cranberry cream cheese frosting.
The recipe and food porn after the click.
The innards of a delicious ginger cupcake with cranberry cream cheese frosting.
Ginger
Recipe: Ginger cupcake
Summary: A great recipe from Tyler Florence’s Real Kitchen cookbook
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon allspice
- 1 egg
- 1/2 cup molasses
- 1 cup sugar
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk
Instructions
- Preheat the oven to 350. Line a cupcake tin with cupcake papers.
- Sift the dry ingredients into a large bowl. In the bowl of an electric mixer, beat the egg, molasses, sugar, and melted butter until thick. Gradually mix in the dry ingredients in 3 batches, alternating with the buttermilk. Beat for 1 minute after each addition to incorporate the ingredients and strengthen the cake’s structure. Mix until the batter is smooth.
- Pour the batter into the prepared cupcake pans, about 2/3s full. Bake for 25-30 minutes or until a wooden toothpick inserted into the middle of a cupcake comes out clean.
Microformatting by hRecipe.
Recipe: Cranberry Cream Cheese Frosting
Ingredients
- 1 stick butter
- 4 ounces or 1/2 package of Philly cream cheese
- 2 to 3 cups powdered sugar
- 3 tablespoons of canned cranberry sauce
Instructions
- 1. Bring butter to room temperature by letting it sit out for 1 or 2 hours.
- 2. Beat butter and cream cheese at medium speed until creamy.
- 3. Sift 1.5 cups of powdered sugar into the butter/cream cheese mixture and beat to combine.
- 4. Add the cranberry sauce and beat to combine.
- 5. Sift 1.5 cups of powder sugar, in 1/2 cup increments and beating between each, until you arrive at the thickness and sweetness you desire.
Microformatting by hRecipe.
~LTG!
