Holiday Recipe: Mini Gingerbread Cupcakes

It's a festive time of year...and with this fun & jolly season comes baking, decorating, shopping & so much more.

A fun thing to do with friends or colleagues at work is a cookie exchange; so if you are taking part in one and still don't know what to make, well here is a great alternative to the cookie!

I found this recipe on the Style At Home website - this is a fantastic magazine for decorating & food ideas. You should really get a subscription...haha!

Here is the recipe:
  • 2½ cups all-purpose flour
  • 2 teaspoons baking soda
  • ¼ teaspoon salt
  • 2 teaspoons ground ginger
  • ½ cup (1 stick) unsalted butter
  • ¼ cup firmly packed dark brown sugar
  • 2 large eggs
  • 1 cup unsulfured dark (robust) molasses
  • 1 cup boiling water

Rum-raisin frosting
  • ½ cup dark raisins
  • ¼ cup dark rum
  • 1 (8-ounce) package cream cheese, at room temperature, cut into small pieces
  • 4 tablespoons (½ stick) unsalted butter, at room temperature, cut into 4 Pieces
  • 2 cups sifted confectioners' sugar

1 Preheat the oven to 375ºF. Line 24 mini muffin cups with cupcake liners.

2 In a medium bowl, sift together the flour, baking soda, salt, and ginger. Set aside.

3 In a large bowl, with an electric mixer, beat together the butter and brown sugar until creamy, about 2 minutes. Beat in the eggs and then the molasses until well combined. Immediately stir in the boiling water. On low speed, add the flour mixture and mix until smooth.

4 Spoon the batter into the prepared muffin cups, filling them about two-thirds full. Bake in the center of the oven until a toothpick inserted into the center of a cupcake comes out clean and dry, about 20 minutes. Let cool completely in the pan(s) on a wire rack.

5 While the cupcakes are baking and cooling, prepare the frosting. In a small bowl, mix together the raisins and rum and let stand for 15 minutes. Strain, reserving liquid.

6 In a food processor, combine the cream cheese and butter and process until smooth. Add the confectioners' sugar and pulse until a smooth, spreadable frosting forms. Transfer to a bowl. Stir the raisin liquid into the frosting until evenly combined.

7 When the cupcakes are cool, tip them out of the pan and frost them with the frosting. Top with raisins. 
Makes 24 mini cupcakes
By Barbara Grunes & Virginia Van Vynckt
Photography by France Ruffenach

 Being stylish is more than just clothes...your food/desserts should also have flare, uniqueness, & stand out amongst the crowd. These tasty cupcakes definitely fit the bill. Purchase some holiday inspired cupcake liners to make them more festive.

Enjoy! :)