Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup molasses
- 2 large eggs
- 1/2 cup milk
Special equipment needed:
- Cupcake liners
- Cupcake pan
- Electric mixer
- Piping bag
- Star tip
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Line a cupcake pan with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and cloves.
3. In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy.
4. Beat in the molasses and eggs until well combined.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
6. Spoon the batter into the cupcake liners, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
9. Once the cupcakes are cool, fill a piping bag fitted with a star tip with your favorite frosting and pipe onto the cupcakes.
10. Garnish with snowflake-shaped sprinkles or fondant toppers.
Time:
Preparation time: 20 minutes
Cooking time: 18-20 minutes
Total time: 40-45 minutes
Temperature:
350°F (175°C)
Serving size:
12 cupcakes
Nutritional information:
Calories: 260
Fat: 10g
Saturated Fat: 6g
Cholesterol: 55mg
Sodium: 170mg
Carbohydrates: 40g
Fiber: 1g
Sugar: 25g
Protein: 3g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour for a healthier option.
- Brown sugar can be used instead of granulated sugar for a richer flavor.
- You can use honey instead of molasses for a different flavor profile.
Variations:
- Add chopped crystallized ginger to the batter for extra ginger flavor.
- Top the cupcakes with a cream cheese frosting for a tangy contrast to the spicy gingerbread.
- Add a teaspoon of orange zest to the batter for a citrus twist.
Tips and tricks:
- Make sure your butter is softened before beating it with the sugar to ensure a smooth batter.
- Don't overmix the batter once you've added the dry ingredients, or your cupcakes may become tough.
- Use a toothpick to test if the cupcakes are done. If it comes out clean, they're ready.
Storage instructions:
Store the cupcakes in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave the cupcakes for 10-15 seconds to warm them up before serving.
Presentation ideas:
Arrange the cupcakes on a festive platter and sprinkle with powdered sugar for a snowy effect.
Garnishes:
Snowflake-shaped sprinkles or fondant toppers.
Pairings:
Serve with a hot cup of cocoa or spiced cider for a cozy winter treat.
Suggested side dishes:
These cupcakes are a dessert, so no side dishes are necessary.
Troubleshooting advice:
- If your cupcakes are sinking in the middle, it may be due to overmixing the batter or opening the oven door too early.
- If your cupcakes are dry, try reducing the baking time or adding a tablespoon of vegetable oil to the batter.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before preparing the cupcakes to prevent contamination.
Food history:
Gingerbread has been a popular treat for centuries, dating back to medieval times. It was often shaped into elaborate figures and used to decorate Christmas trees.
Flavor profiles:
Spicy, warm, and sweet.
Serving suggestions:
Serve these cupcakes at a holiday party or as a special treat for your family.
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