Friday, December 13, 2013

Gingerbread Cupcakes With Gingerbread M&Ms

Baking gingerbread is one of the easiest ways to get me into the Christmas spirit. I just love the way it smells, and the delicious taste, too.

I usually bake it in a pan and slice it up, but cupcakes are more fun for my grandchildren to eat, especially when they are topped with yummy buttercream frosting and Gingerbread M&Ms. This is a fun recipe to let the kids help with on those long days of winter vacation.

Recipe for Gingerbread Cupcakes with M&Ms and Buttercream Frosting:


1/2 cup sugar
1/2 cup butter, softened
1/2 cup molasses
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon ground allspice
3/4 cup water
1/2 cup Gingerbread M&Ms, chopped


Heat oven to 350 degrees. Line cupcake pan with paper liners.
In a large bowl, beat sugar, butter, molasses and eggs with electric mixer on medium speed.
Stir in flour, baking soda, salt, ginger, cinnamon, allspice, and water until well combined. Fill cupcake liners 2/3 full. Bake 18-20 minutes, or until a toothpick inserted in center of cupcake comes out clean.
Remove from pan and place on a rack until completely cool before frosting.

For Frosting:

6 tablespoons unsalted butter, softened
2 cups confections sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
3 tablespoons milk or heavy cream
green food coloring

In a medium bowl, with a mixer, beat the softened butter at medium speed until smooth. Add the confectioners sugar, vanilla extract, and salt and beat the mixture at low speed until combined. Increase the mixer speed to medium and beat until smooth.
Add the milk or heavy cream and beat until light and fluffy, about 2 minutes. Tint with green food coloring until desired shade. Frost cupcakes and top with chopped Gingerbread M&Ms.

Makes about 18 cupcakes.


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