{"id":7439,"date":"2021-01-25T19:04:42","date_gmt":"2021-01-26T00:04:42","guid":{"rendered":"https:\/\/flyingplates.com\/?post_type=cp_recipe&p=7439"},"modified":"2021-01-26T11:59:23","modified_gmt":"2021-01-26T16:59:23","slug":"gingerbread-cupcakes","status":"publish","type":"cp_recipe","link":"https:\/\/flyingplates.com\/?cp_recipe=gingerbread-cupcakes","title":{"rendered":"Gingerbread cupcakes"},"content":{"rendered":"

I find these to be very cute and a good use for those extra gingerbread men.
\nPerfect fo gingerbread afficionados.<\/h2>\n

Ingredients<\/h3>\n
\n
Cupcakes<\/div>\n
1 ⅔<\/span> cups<\/span> All purpose flour (234 g)<\/span><\/div>\n
½<\/span> tsp<\/span> Baking soda<\/span><\/div>\n
½<\/span> tsp<\/span> Salt<\/span><\/div>\n
2<\/span> tsp<\/span> Ground ginger<\/span><\/div>\n
1 ½<\/span> tsp<\/span> Ground cinnamon<\/span><\/div>\n
¼<\/span> tsp<\/span> Ground nutmeg<\/span><\/div>\n
¼<\/span> tsp<\/span> ground cloves<\/span><\/div>\n
½<\/span> cup<\/span> Light brown sugar, packed (116 g)<\/span><\/div>\n
¼<\/span> cup<\/span> Unsalted butter softened (56 g)<\/span><\/div>\n
¼<\/span> cup<\/span> Vegetable oil (60 ml)<\/span><\/div>\n
2<\/span> <\/span> Large eggs<\/span><\/div>\n
½<\/span> cup<\/span> Regular molasses (120 ml)<\/span><\/div>\n
½<\/span> cup<\/span> Milk<\/span><\/div>\n
Frosting<\/div>\n
8<\/span> oz<\/span> Cream cheese at room temperature (225 g)<\/span><\/div>\n
½<\/span> cup<\/span> Unsalted butter, nearly at room temperature (114 g)<\/span><\/div>\n
3<\/span> cups<\/span> Icing (powdered) sugar<\/span><\/div>\n
1<\/span> tsp<\/span> Vanilla extract<\/span><\/div>\n
Gingerbread cookies (men)<\/div>\n
3<\/span> cups<\/span> All purpose flour (425 g )<\/span><\/div>\n
1<\/span> tbsp<\/span> Ground ginger<\/span><\/div>\n
2<\/span> tsp<\/span> Ground cinnamon<\/span><\/div>\n
¼<\/span> tsp<\/span> Ground cloves<\/span><\/div>\n
¼<\/span> tsp<\/span> Ground nutmeg<\/span><\/div>\n
¾<\/span> tsp<\/span> Baking powder<\/span><\/div>\n
½<\/span> tsp<\/span> Baking soda<\/span><\/div>\n
½<\/span> tsp<\/span> Salt<\/span><\/div>\n
¾<\/span> cup<\/span> Drak brown sugar, packed (165 g)<\/span><\/div>\n
10<\/span> tbsp<\/span> Unsalted butter, softened half way (142 g)<\/span><\/div>\n
1<\/span> <\/span> Large egg yolk<\/span><\/div>\n
1 ½<\/span> tsp<\/span> Vanilla extract<\/span><\/div>\n
½<\/span> cup<\/span> Regular molasses <\/span><\/div>\n
12<\/span> tbsp<\/span> Milk<\/span><\/div>\n
Royal icing to decorate cookies<\/div>\n
3<\/span> cups<\/span> Powdered sugar (420 g)<\/span><\/div>\n
1 ½<\/span> tbsp<\/span> Meringue powder<\/span><\/div>\n
46<\/span> tsp<\/span> Water<\/span><\/div>\n
½<\/span> tsp<\/span> Vanilla extract<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
\n
To make gingerbread men \/ cookies<\/div>\n
\n
\n

Preheat oven to 350 degrees.<\/p>\n

Whisk dry ingredients: In a mixing bowl whisk together flour, ginger, cinnamon, cloves, nutmeg, baking powder, baking soda and salt set aside<\/p>\n<\/div>\n<\/div>\n

\n
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Cream butter and sugar: In the bowl of an electric stand mixer fitted with the paddle attachment cream together sugar and butter until well combined, occasionally stopping and scraping down bowl<\/p>\n<\/div>\n<\/div>\n

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Mix in wet ingredients: Mix egg yolk and vanilla. Mix in molasses and 1 Tbsp milk<\/p>\n<\/div>\n<\/div>\n

\n
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Mix dry mixture with wet mixture: With mixer set on low speed slowly add in dry ingredients and mix until combined, while adding additional milk as needed just to bring dough together<\/p>\n<\/div>\n<\/div>\n

\n
\n

Roll dough: Divide dough into two equal portions then roll each portion out evenly to 1\/4-inch thickness between two sheets of parchment paper.
\nChill briefly: chill on a cookie sheet in freezer 10 – 20 minutes, or until firm.
\n It is important for the dough to have even thickness to avoid uneven baking.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Cut into shapes using cookie cutters<\/p>\n<\/div>\n<\/div>\n

\n
\n

Transfer to baking sheets and bake: Remove from paper using a thin metal spatula or pastry scraper if needed then transfer to parchment paper lined cookie sheet, spacing cookies about 1-inch apart, and bake in preheated oven 8 minutes or until slightly set*<\/p>\n<\/div>\n<\/div>\n

\n
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Let cookies cool: Remove from oven and cool on baking sheet 2 minutes then transfer to a wire rack to cool completely. Repeat process with remaining dough<\/p>\n<\/div>\n<\/div>\n

Royal icing for cookies<\/div>\n
\n
\n

Make the icing: Add powdered sugar and meringue powder to the bowl of an electric stand mixer. Fit mixer with paddle attachment, add in 4 Tbsp water and the vanilla them mix on low speed until combined.
\nThin as needed and whip: Add more water to thin as needed and increase speed and whip mixture until it is glossy and thickens up. Tint with food coloring if desired. Transfer to piping bags fitted with tiny round tips<\/p>\n<\/div>\n<\/div>\n

Cupcakes<\/div>\n
\n
\n

Preheat oven to 350 degrees.
\n Line a muffin tin with cupcake liners and lightly spray liners and top of pan with non-stick cooking spray<\/p>\n<\/div>\n<\/div>\n

\n
\n

In a mixing bowl whisk together flour, baking soda, salt, ginger, cinnamon, nutmeg and cloves, set aside<\/p>\n<\/div>\n<\/div>\n

\n
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In the bowl of an electric stand mixer fitted with the paddle attachment whip brown sugar and butter until pale and fluffy<\/p>\n<\/div>\n<\/div>\n

\n
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Mix in vegetable oil then blend in eggs one at a time.
\nMix in molasses.
\nMix in flour mixture in 3 additions alternating with 2 additions of milk between (mix just until combined after each addition).
\nScrape down sides and bottom of bowl and fold batter<\/p>\n<\/div>\n<\/div>\n

\n
\n

Divide mixture among 12 paper lined muffin cups filling each 2\/3 full. <\/p>\n

Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about 19 – 22 minutes<\/p>\n<\/div>\n<\/div>\n

\n
\n

Cool in pan several minutes then transfer to a wire rack to cool (after about 10 minutes I recommend letting them continue to cool in an airtight container so they don’t dry). <\/p>\n

Once cool frost with cream cheese frosting. Store in an airtight container in refrigerator then let rest at room temp about 20 minutes before serving<\/p>\n<\/div>\n<\/div>\n

Cupcake frosting<\/div>\n
\n
\n

In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter and cream cheese until smooth. <\/p>\n<\/div>\n<\/div>\n

\n
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Add vanilla and powdered sugar and mix until light and fluffy. <\/p>\n

*If frosting is slightly runny simply freeze in 3 minute increments, whipping again with mixer between increments until desired consistency is reached.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":7440,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[56],"class_list":["post-7439","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-desserts"],"_links":{"self":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe\/7439","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7439"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/media\/7440"}],"wp:attachment":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7439"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Frecipe_category&post=7439"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}