Ginger Spice Cupcakes With Cream Cheese Frosting White Whole Wheat Flour Recipes

GINGER-SPICE CUPCAKES WITH CREAM CHEESE FROSTING (WHITE WHOLE WHEAT FLOUR)

Steps:

• Heat oven to 375°F. Place Reynolds Baking Cups in each of 18 regular-size muffin cups.
• In large bowl, beat granulated sugar, 1/2 cup butter, the molasses and eggs with electric mixer on medium speed, or mix with spoon until well blended. Stir in flour, baking soda, salt, ginger, 1/2 teaspoon cinnamon, the allspice and water. Spoon about 1/4 cup batter into each muffin cup.
• Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove from pans; place on cooling racks. Cool completely, about 20 minutes.
• Meanwhile, in medium bowl, beat cream cheese, 1/4 cup butter, the lemon peel, 1 teaspoon cinnamon and the vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth. Beat in milk, 1 teaspoon at a time, until spreadable.
• Pipe or spread generous amount of frosting on top of each cupcake; sprinkle lightly with cinnamon, if desired. Store covered in refrigerator.

GLAZED CHAI-SPICED CUPCAKES (WHITE WHOLE WHEAT FLOUR)

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. Place tea bags in boiling water in measuring cup; let stand 5 minutes. Remove tea bags, squeezing liquid into measuring cup. If necessary, add enough water to tea to measure 2/3 cup. Measure 1/2 cup tea for cupcakes; reserve remaining tea for glaze.
• In medium bowl, mix flour, baking powder, 1 teaspoon cinnamon, the salt, ginger, cardamom and cloves; set aside. In large bowl, beat granulated sugar and softened butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs and 1 teaspoon vanilla until smooth and blended. Gradually beat in flour mixture alternately with 1/2 cup tea until smooth. Fill muffin cups one-half full.
• Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove from pan; place on cooling rack. Cool completely, about 20 minutes.
• Meanwhile, in small bowl, mix powdered sugar, dash cinnamon, melted butter, 1/4 teaspoon vanilla and enough remaining tea until smooth and desired drizzling consistency. Drizzle over cupcakes.

GINGERBREAD CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter or line with paper liners a 12-cup muffin tin.
• Cream 5 tablespoons of the butter with the white sugar. Add the molasses and the egg and egg yolk.
• Sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt. Dissolve the baking soda in the hot milk. Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture. Pour the batter evenly into the prepared tin.
• Bake at 350 degrees F (175 degrees C) for 20 minutes or until slightly springy to the touch. Allow to cool a few minutes in the pan and remove to a rack to cool.
• To Make Frosting: Cream the 2 tablespoons butter and the cream cheese together. Beat in the confectioners' sugar until fluffy. Add the lemon extract and beat. When the cupcakes are cool, frost the tops with the frosting and serve.