Lemon Gingerbread Mini Cakes Recipes

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GINGERBREAD CAKE WITH LEMON GLAZE



Gingerbread Cake with Lemon Glaze image

If you're looking for a new addition to your holiday dessert table, I hope you give this a try. Enjoy!

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 45m

Yield 9

Number Of Ingredients 14

1 ⅔ cups all-purpose flour
2 teaspoons ground ginger
1 ¼ teaspoons baking soda
1 teaspoon ground cinnamon
¾ teaspoon salt
¼ teaspoon Chinese five-spice powder
½ cup white sugar
½ cup dark molasses
½ cup vegetable oil
1 egg, beaten
½ cup boiling water
1 cup powdered sugar
¼ cup lemon juice
1 tablespoon grated lemon zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease and lightly flour a 9-inch square baking pan.
  • Whisk flour, ginger, baking soda, cinnamon, salt, and Chinese five-spice powder in a bowl.
  • Stir sugar, molasses, oil, and egg into flour mixture until just combined.
  • Pour in boiling water and whisk until the batter is smooth and shiny, about 1 minute.
  • Pour batter into prepared baking pan. Tap pan gently on the counter to remove any air bubbles.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
  • Mix powdered sugar, lemon juice, and lemon zest in a bowl until sugar dissolves.
  • Pour lemon juice mixture over cake while cake is still hot. Spread the mixture around with a spatula to ensure even distribution. Let cake cool completely before serving.

Nutrition Facts : Calories 354.6 calories, Carbohydrate 57.5 g, Cholesterol 20.7 mg, Fat 13.1 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 384.4 mg, Sugar 35.2 g

SPICED GINGERBREAD MINI CUPCAKES



Spiced Gingerbread Mini Cupcakes image

Provided by Trisha Yearwood

Categories     dessert

Time 1h15m

Yield 24 mini cupcakes

Number Of Ingredients 17

Nonstick cooking spray, for the muffin tin
1 cup all-purpose flour
1 tablespoon pumpkin pie spice
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
6 tablespoons unsalted butter, melted and cooled
1/3 cup granulated sugar
1/4 cup molasses
1/4 cup sour cream
1 large egg
3 ounces cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
1 teaspoon freshly grated lemon zest, plus more for decoration, optional
1/2 teaspoon pure vanilla extract
1 1/2 cups confectioner's sugar, sifted
Yellow sprinkles and sliced crystallized ginger, for decoration, optional

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.

GINGERBREAD MINI CAKES



Gingerbread Mini Cakes image

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

1/4 cup (1/2 stick) unsalted butter, room temperature, plus more for muffin cups
2 1/3 cups all-purpose flour (spooned and leveled), plus more for muffin cups
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon fine salt
3/4 cup granulated sugar
1 cup pure pumpkin puree
1/2 cup unsulfured molasses
2 large eggs, lightly beaten
1/2 cup buttermilk
1 cup confectioners' sugar, sifted

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 CAKE WITH LEMON SAUCE



Gingerbread Cake with Lemon Sauce image

Our Test Kitchen updated this moist, delicious classic with a zippy lemon sauce that complements the cake's delicate ginger flavor.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 19

2 cups cake flour
1/2 cup packed brown sugar
4 teaspoons ground ginger
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground mace
1 large egg, room temperature
1/2 cup buttermilk
1/2 cup unsweetened applesauce
1/2 cup dark molasses
1/4 cup butter, melted
SAUCE:
1/2 cup sugar
2 tablespoons cornstarch
3/4 cup water
1 tablespoon butter
1/4 cup lemon juice
1 tablespoon grated lemon zest
2 drops yellow food coloring, optional

Steps:

  • In a large bowl, combine the first six ingredients. In a small bowl, combine the egg, buttermilk, applesauce, molasses and butter; mix well. Stir into dry ingredients just until moistened., Coat a 10-in. fluted tube pan with cooking spray and dust with flour; add batter. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the butter until melted. Add the lemon juice, lemon zest and food coloring if desired; mix well. Serve with cake.

Nutrition Facts :

SLOW COOKER GINGERBREAD CAKE WITH LEMON SAUCE



Slow Cooker Gingerbread Cake with Lemon Sauce image

Husband had 2 slices of this slow cooker cake! Sprinkle with powdered sugar and grated lemon rind.

Provided by Melsey62

Categories     Holidays and Events Recipes     Christmas     Bread     Gingerbread

Time 2h10m

Yield 10

Number Of Ingredients 17

½ cup unsalted butter, softened
½ cup white sugar
1 large egg, lightly beaten
1 cup molasses
2 ½ cups all-purpose flour
2 teaspoons ground ginger
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon salt
1 cup hot coffee
½ cup powdered sugar
¼ cup water
2 medium lemons, juiced
2 teaspoons cornstarch
1 pinch salt
1 tablespoon unsalted butter

Steps:

  • Beat butter and sugar for cake in a bowl with an electric mixer until creamy. Add egg and mix well. Mix in molasses.
  • Sift flour, ginger, baking soda, cinnamon, cloves, and salt together in another bowl. Stir into butter mixture. Add coffee and beat well.
  • Grease and flour the inside of a small, quart-sized French baking dish or baking insert. Pour in batter. Place in the slow cooker. Pour water around the insert or baking dish, halfway up the sides. Cover insert with lid, or cover baking dish with paper towels.
  • Cover cooker with lid slightly ajar to allow excess moisture to escape. Cook until edges are golden and a knife inserted into the center comes out clean, on Low, 3 to 4 hours, or High, 1 3/4 to 2 hours. Remove dish from the cooke and let cool on a wire rack for at least 5 minutes before running a knife around the outer edge of the cake and inverting onto a serving plate.
  • While cake cools, combine powdered sugar, water, lemon juice, cornstarch, and salt for lemon sauce in a saucepan, stirring with each addition. Cook over medium heat until thick and bubbly, about 1 minute. Remove from the heat and stir in butter.
  • Top cake with lemon sauce.

Nutrition Facts : Calories 379.1 calories, Carbohydrate 67.8 g, Cholesterol 46.1 mg, Fat 11.3 g, Fiber 2 g, Protein 4.3 g, SaturatedFat 6.8 g, Sodium 343.5 mg, Sugar 34.5 g

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