Rose And Ginger Cupcakes Recipes

GINGERBREAD CUPCAKES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Beat in water and molasses. Combine the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and allspice; add to the creamed mixture. Beat on low speed until combined. Beat on medium for 2 minutes., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack to cool completely., For frosting, in a small bowl, cream the butter, cream cheese, brown sugar and salt until light and fluffy. Beat in maple syrup and vanilla. Gradually beat in confectioners' sugar until smooth. Frost cupcakes. Store in the refrigerator.

ROSE-AND-GINGER CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line a standard muffin tin with paper liners. Sift together flours, ground ginger, baking powder, baking soda, and salt; set aside.
• With a mixer, cream butter and granulated sugar until pale, about 4 minutes. Beat in eggs one at a time until incorporated. Beat in flour mixture in three batches, alternating with milk, and beginning and ending with flour. Stir in candied ginger until distributed.
• Divide batter among liners, filling halfway. Bake until golden and set, about 20 minutes. Transfer tin to rack to cool for 15 minutes. Remove from tin; let cool. Store in an airtight container up to 2 days.
• Make glaze a few hours before serving (if glazed cupcakes sit out too long, they will wrinkle). Whisk milk and confectioners' sugar until smooth. Add rose water. Add a small drop of food coloring for pale pink, and stir. Immediately pour glaze on cupcakes (about 1 tablespoon each) just until flush with top of liner. Let set before decorating with sugared rose petals.

CHOCOLATE GINGERBREAD CUPCAKES

Steps:

• Preheat oven to 375°. Beat first four ingredients until blended; gradually beat in confectioners' sugar. Fold in marshmallow creme. Refrigerate, covered, while preparing cupcakes., Line 12 muffin cups with paper liners. Prepare cake mix batter according to package directions, adding pie spice and ginger before mixing. Stir in melted chocolate., Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., Using a sharp knife, cut a 1-1/2-in. circle, 1 in. deep, in top of each cupcake. Carefully remove cut portion and reserve. Fill each with about 2 tablespoons filling; sprinkle with grated chocolate. Replace tops, pressing down lightly. Dust with additional confectioners' sugar. Refrigerate leftovers.

RAMBLING ROSE CUPCAKES - ADORABLE, ELEGANT CUPCAKES!

Steps:

• Make the cupcakes:.
• Heat oven to 325°F Line cupcake or mini muffin pans with papers.
• In the bowl of a standing mixer fitted with the paddle attachment or in a large bowl and using a handheld whisk, blend the flour, baking powder & salt. Make a well in the center of the dry ingredients.
• If using a stand mixer, add the milk, sunflower oil, egg yolks, rose water and lemon zest, & beat on low speed for one minute. (If using hand mixer, whisk together the wet ingredients in a separate bowl. ).
• Make a well in the flour mixture, add the egg mixture, and, using a spatula, stir the mixture for 30 seconds to fully combine all the ingredients. This mixture will be thick.
• In a clean metal bowl, beat the egg whites on medium speed until they hold soft peaks. Add the cream of tartar and sugar and beat on high speed just until the whites hold stiff peaks.
• Add 1/3 of the flour mixture to the beaten whites and fold well to combine. Add the whites and pistachios to the bowl with the flour mixture and fold well to combine, making sure that there are no streaks left.
• Fill each cup of the muffin pan ¾ full with batter. Bake the cupcakes until they spring back to the touch and a toothpick comes out clean, about 10 minutes for minis muffins and about 15 minutes for regular cupcakes.
• Make the frosting:.
• Set the bowl of a stand mixer over a pan of simmering water. Add the egg whites and sugar to the bowl. Whisk the mixture until the sugar has dissolved, the whites are starting to thicken and turn white, and the temperature is about 110°F (You don't need to be exact - just whisk for about 2 - 2 ½ minutes and you should be fine.).
• Attach the bowl to the mixer. Using the whisk attachment, beat the mixture on high speed until the whites are completely cool - this will take about 8 minutes.
• (You can do this step and the next using a handheld mixer, but it will take a littke longer & be more tiring!)
• Once the whites are cool, add the butter one piece at a time, completely incorporating each piece before adding the next.
• When you have added almost all of the butter, the mixture will start to separate and appear curdled, but don't worry - just keep beating and add the rest of the butter, and it will come together. I promise. Continue beating until the frosting is smooth and silky.
• Add the rose water and 1 drop of the food coloring. Beat well to incorporate. The frosting should be a very pale rose pink color.
• Assemble the cupcakes:.
• When the cupcakes are completely cool, frost each one using a large angled star tip - to make the frosting look like a rose. If you dont have one, spoon some frosting on to the cupcake & swirl caredully with a fork.
• Decorate each cupcake with a dried rosebud or paper tea rose and sprinkle a little bit of the reserved crushed pistachios around the rosebud.

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.

ROSE-AND-GINGER CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line a standard muffin tin with paper liners. Sift together flours, ground ginger, baking powder, baking soda, and salt; set aside.
• With a mixer, cream butter and granulated sugar until pale, about 4 minutes. Beat in eggs one at a time until incorporated. Beat in flour mixture in three batches, alternating with milk, and beginning and ending with flour. Stir in candied ginger until distributed.
• Divide batter among liners, filling halfway. Bake until golden and set, about 20 minutes. Transfer tin to rack to cool for 15 minutes. Remove from tin; let cool. Store in an airtight container up to 2 days.
• Make glaze a few hours before serving (if glazed cupcakes sit out too long, they will wrinkle). Whisk milk and confectioners' sugar until smooth. Add rose water. Add a small drop of food coloring for pale pink, and stir. Immediately pour glaze on cupcakes (about 1 tablespoon each) just until flush with top of liner. Let set before decorating with sugared rose petals.