Gingerbread Mini Cakes Recipes
GINGERBREAD MINI CAKES
Canned pumpkin puree allows you to use less fat in this recipe, yielding moist, tender little cakes that are better for you.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h15m
Yield Makes 18
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Butter and flour 18 standard muffin cups. In a large bowl, whisk together flour, baking powder, baking soda, ginger, allspice, cinnamon, cloves, and salt. In a medium bowl, beat granulated sugar and butter with a wooden spoon until light and fluffy, about 3 minutes. Whisk in pumpkin puree until smooth, then whisk in molasses, eggs, and buttermilk. Add to flour mixture in 3 additions, stirring well to combine.
- Divide batter among muffin cups. Bake until puffed and set, 35 minutes, rotating pans halfway through. Let cool completely in pans on wire racks.
- Whisk together confectioners' sugar and 2 tablespoons water. Spoon over muffins and let glaze set, about 15 minutes, before serving.
Nutrition Facts : Calories 182 g, Fat 3 g, Fiber 1 g, Protein 3 g, SaturatedFat 2 g
GINGERBREAD MINI CAKES
Wow your guests with our Gingerbread Mini Cakes - a unique take on cupcakes featuring homemade Gingerbread Cake and creamy Gingerbread frosting. Easy and delicious!
Provided by Two Sisters Crafting
Categories Cakes
Time 45m
Number Of Ingredients 16
Steps:
- Cream together butter and brown sugar in mixer
- Add egg, milk and molasses and mix. Mixture will not be fully incorporated.
- In medium bowl add dry ingredients and mix.
- Add flour mixture into wet ingredients.
- Mix until incorporated. Do not over mix
- Pour batter into a square pan.
- Bake in 350 oven for 20-25 mins.
- Allow Mini Cakes to cool,
- Make a batch of our The Best Gingerbread Buttercream Frosting.
- Using a Wilton 2D decorating tip we swirled on the Gingerbread Frosting in a rosette pattern.
SPICED GINGERBREAD MINI CUPCAKES
Provided by Trisha Yearwood
Categories dessert
Time 1h15m
Yield 24 mini cupcakes
Number Of Ingredients 17
Steps:
- For the spiced gingerbread cupcakes: Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin tin with cooking spray.
- Stir together the flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl.
- Whisk the melted butter, granulated sugar, molasses, sour cream and egg in a large bowl until smooth. Add the flour mixture and whisk just to combine. Divide the mixture among the muffin cups.
- Bake until puffed and a tester in the center of a cupcake comes out clean, 13 to 15 minutes. Cool in the tin for about 10 minutes, then use an offset spatula to ease them out and completely cool.
- For the lemon cream cheese frosting. Combine the cream cheese and butter in a medium bowl. Beat until smooth and fluffy, about 1 minute. Beat in the lemon zest and vanilla. Add the confectioners' sugar and mix until smooth, then beat until light and fluffy, about 1 minute.
- Split the cooled cupcakes in half crosswise. Spread or pipe a little filling on the cut side of each cupcake bottom. Top with the cupcake tops. Spread or pipe the remaining frosting on top of the cupcakes and decorate as desired.
MINI GINGERBREAD CHEESECAKES RECIPE BY TASTY
Here's what you need: cream cheese, sour cream, sugar, vanilla, eggs, molasses, ground ginger, cinnamon, nutmeg, gingersnaps, cupcake liners
Provided by Tracy Raetz
Categories Desserts
Time 20m
Yield 18 cheesecakes
Number Of Ingredients 11
Steps:
- Preheat oven to 300˚F (150˚C).
- Place gingersnaps in bottom of each liner, then set aside.
- Beat cream cheese, sugar, and vanilla until fluffy.
- Add eggs one at a time.
- Add in the sour cream, molasses, and spices.
- Pour mixture over gingersnaps.
- Bake for 20 minutes.
- Sprinkle with crushed gingersnaps.
- Enjoy!
Nutrition Facts : Calories 586 calories, Carbohydrate 73 grams, Fat 31 grams, Fiber 0 grams, Protein 6 grams, Sugar 48 grams
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