Newborn Ginger Babies Ii Orange Cream Frosting Recipes

ORANGE FROSTING

Steps:

• beat all ingredients until smooth then frost cake.

ORANGE CREAM FROSTING

Steps:

• In a large bowl, beat softened butter, confectioners' sugar and salt until smooth. Add orange juice, corn syrup and vanilla. Beat until smooth and creamy. Tint with orange food coloring.

CRY BABIES II

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
• In a medium bowl, cream together the butter and sugar until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon and ginger; stir into the molasses mixture alternately with the milk. Finally, mix in the chocolate chips and raisins. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 10 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

GINGERBREAD CUPCAKES WITH ORANGE ICING

Steps:

• Preheat the oven to 350 degrees F. Line a muffin pan with paper liners.
• Place the rum and raisins in a small pan, cover, and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.
• Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together into a small bowl. Mix with your hand until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Drain the raisins and add them and the crystallized ginger to the mixture with a spatula.
• Divide the batter among the muffin pan (1 rounded standard ice cream scoop per cup is the right amount). Bake on the middle rack of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool for 10 minutes before removing from the pan.
• For the frosting, mix the cream cheese, butter, orange zest and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
• When the cupcakes are cool, frost them generously and garnish with a slice of crystallized ginger.

CARROT-GINGER LAYER CAKE WITH ORANGE CREAM-CHEESE FROSTING

Steps:

• Preheat oven to 375 degrees. Butter two 8-by-2-inch round cake pans. Line with parchment paper and butter. Dust pans with flour and tap out any excess. Set aside. Spread pecans in a single layer on an ungreased baking pan and toast in oven until lightly golden, about 7 minutes. Remove from oven and let stand until completely cool. Reduce oven temperature to 300 degrees. Finely chop pecans and set aside.
• Place carrots, eggs, buttermilk, vanilla, sugar, and ginger in a large bowl; mix until well combined.
• Into a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the flour mixture into the carrot mixture until combined. Fold in the butter and toasted pecans.
• Divide batter between the two cake pans and bake until a cake tester inserted into the center comes out clean, about 1 hour. Remove pans from oven and transfer to a wire rack to cool, about 15 minutes. Turn cakes out onto rack; let stand until completely cool.
• Using a serrated knife, trim tops of cakes so surfaces are level. Place a layer on a cake stand or cardboard round and spread 3/4 cup frosting over top. Place the second cake layer on top and spread the remaining frosting over the top and sides of assembled cake. Transfer to refrigerator and chill 3 to 4 hours.
• For the candied carrot strips, set a wire rack over a baking pan. Using fingers, lift one candied carrot strip from the sugar syrup, holding it over the container. With the thumb and forefinger of your other hand, gently squeeze the carrot strip and slide your fingers along its length, removing as much excess syrup as possible; lay the carrot strip on the wire rack. Repeat with remaining carrot strips.
• Decorate cake with candied carrot strips as desired. Cut cake and serve.

FROSTED GINGER COOKIES

Steps:

• In a large bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Stir in molasses and vanilla; mix well. Combine dry ingredients; gradually add to creamed mixture. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 325° for 12-15 minutes or until cookies spring back when touched lightly (do not overbake). Remove to wire racks. , For frosting, in a large saucepan, bring the brown sugar, milk and butter to a boil; cook and stir for 1 minute. Remove from the heat (mixture will look curdled at first). Cool for 3 minutes. Add confectioners' sugar, vanilla and salt; mix well. Frost warm cookies.

ORANGE GINGER FROSTING

Steps:

• Place butter in the bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high speed until fluffy, about 2 minutes. Add cream cheese and confectioners' sugar, beat until well combined and fluffy, about 2 minutes more. Add orange zest, grated ginger, and salt. Beat an additional 5 minutes.

CREAM CHEESE FROSTING

Steps:

• Beat the softened butter to a soft and even consistency. Add the orange juice, if using, then the icing sugar. Cream until you have a smooth, soft buttercream consistency.
• Add the cream cheese and work it in - don't beat it in, just slowly mix with a wooden spoon. Depending on how soft the mixture is, you may want to put it in the fridge for 10 mins at this point. If it's runny, it will firm up again. It should be spreadable and not run off the cake.

ORANGE FROSTING

Steps:

• cream sugar and cheese and butter, add OJ slowly.
• Add grated rind and mix thoroughly.

ORANGE BUTTERCREAM FROSTING

Steps:

• In a small bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, orange zest and vanilla. Add enough orange juice to achieve frosting consistency.