Friday, January 22, 2010

White Chocolate Gingerbread Cupcakes

One word says it all...... L. O. V. E. them
I just jazzed up an old gingerbread cake recipe I found to make my own. I love all the different flavors - this was a such a moist cake and the white chocolate icing just set it off.

Cake
1 1/2 sticks butter
1 c + 2 Tbsp dark brown sugar
2 Tbsp granulated sugar
3/4 c golden syrup (In this recipe I usually use half and half light corn syrup and honey, instead of the expensive golden syrup, because its flavor is lost in the spices).
3/4 c molasses
1/4 tsp ground cloves
1 tsp ground cinnamon
2 tsp ground ginger
1 1/4 tsp baking soda
2 Tbsp warm water
2 eggs
1 c milk
2 c flour
1/3 c cocoa
1 c mini chocolate chips

Topping -
1 bx Bakers White Choc, chopped
1 Tbsp Crisco shortening
Icing -
1 stick unsalted butter
2 Tbsp milk
2 c powdered sugar
1/4 tsp vanilla
1/4 tsp cinnamon
choc brown food coloring or even cocoa powder


Preheat oven to 325. Line a baking pan (10X13 pyrex) with parchment paper. I of course did cupcakes, so I just used liners in muffin pans.
In a large saucepan, melt the butter with the sugars, syrup, molasses, cloves, cinnamon and ginger.
Dissolve baking soda in water.
Take the saucepan off heat and add eggs, milk and soda/water mixture. Stir in flour and cocoa, reserving 2 Tbsp or so of the flour. Toss the chocolate chips in the reserved flour (to keep them from sinking to the bottom), then fold in chocolate chips.
Bake about 45 min until risen and firm. The middle should still be a little damp under the set top, and will sink a little. It's okay, let it cool in the pan.

While the cake is cooling, make your topping. On medium power, melt chocolate and Crisco in microwave, stirring after every 20 seconds until smooth. Don't let it burn. 
Now that your cupcakes have cooled, dip the tops of each cupcake into the chocolate and place in refrigerator for a few minutes to set up.
If you're doing piping, make your icing now. Using your mixer beat 1 stick of butter, 1/4 tsp vanilla, milk, and confectioners' sugar and cinnamon until smooth, adding more milk if needed. Add food coloring or cocoa. Spoon into decorators bag and pipe on words.
Enjoy!
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3 comments:

ButterYum said...

Your cupcakes are adorable! As much as I've developed my baking skills over the years, I have yet to master writing with frosting!

:)
ButterYum

Linda @ My Trendy Tykes said...

These do some pretty darn tasty!

Joyce said...

Peaking in at your blog and I must say that these look good and the recipe is interesting with the blend of flavors. I need to copy this one and try it at a later day when I have company.
Joyce