Friday, February 22, 2013

Gingerbread Cupcakes with Fluffy Cream Cheese Filling

This is Cupcake #24 from Ming Makes Cupcakes ]
1 1/2 cups flour
1 tsp baking soda
1 stick room temperature butter
1/2 cup dark brown sugar
3/4 tsp ginger
1 tsp cinnamon
pinch nutmeg
pinch salt
1/2 cup molasses
2 eggs
1/2 cup sour cream

  1. Mix flour and baking soda.
  2. In a separate bowl, beat together butter, brown sugar, ginger, cinnamon, nutmeg, and salt.
  3. Beat in molasses, and then eggs one at a time.
  4. Mix in sour cream until well-blended.
  5. Pour into lined cupcake pan.
  6. Bake at 350F for 30 minutes, or until toothpick comes out almost clean.
4 oz. cream cheese
1/2 stick room temperature butter
1 1/2 cups confectioners' sugar
1 jar marshmallow fluff
1 tsp vanilla
  1. Mix together cream cheese and butter until well-blended.
  2. Add fluff and vanilla and beat until smooth.
  3. Use knife o cut a cone shape from the top of the cupcake.
  4. Trim the bottom, fill hole with filling, ad cover with remainder.
  5. Frost with whipped cream or additional filling.

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