Sweet Treat Week – day 5
Several weeks ago it was a yucky weather day outside and I was in the mood to bake. I know, big surprise. So I thought of making gingerbread cupcakes and wanted to try out a recipe from Martha Stewart for Brown Sugar Cream Cheese frosting. I figured I’d use that to frost the gingerbread cupcakes. Then I needed a cupcake recipe. I wanted one that I could make using a cake mix. I found one in the Hello Cupcake Cookbook.
The recipe started of with a yellow cake mix and then you added spices and molasses along with the other ingredients to make it like gingerbread. I have to say, those cupcakes were a flop. Not tasty at all. It just tasted like a strange yellow cake. However, the brown sugar cream cheese frosting that I topped them with was good. Only thing I found with that frosting recipe is you need to use fresh brown sugar. My brown sugar was fairly fresh but I still ended up with a few clumps of brown sugar in the frosting. One of them happen to clog my decorating tip when I was piping on the icing.
After this experience I still wanted to find a gingerbread cake mix cupcake. I thought about altering the Hello Cupcake version and use a spice cake mix. Then I checked out “101 Gourmet Cupcakes in 10 minutes” by Wendy Paul from the library. By the way, I liked her book and it would make a great Christmas gift. Anyway, she had a gingerbread cupcake recipe in her book using a spice cake mix. The results with her recipe were so much better. This time I use good old regular cream cheese frosting to top them with. Now with both versions I put a cute gingerbread man cookie on top, from a bag of store bought cookies. But I also think they would be yummy with a little fresh orange zest on top if you want a more sophisticated look for your cupcake.
- 1 box spice cake mix
- 3 eggs
- 1/3 cup molasses
- 1/3 cup oil
- 1/2 cup milk
- Mix together cake mix, eggs, molasses, oil and milk.
- Pour into paper liners and fill 3/4 full. (I did 18 cupcakes)
- Bake at 350 degrees for 15-18 minutes until the cake springs back when lightly touched.
- Cool completely before frosting
Brown Sugar Cream Cheese Frosting
- 1/2 cup butter
- 8 ounces cream cheese, softened
- 1 cup packed light brown sugar (make sure it is fresh)
With a mixer, blend cream cheese and butter until smooth and creamy. Mix in brown sugar until creamy.
Cream Cheese Frosting
- 1 (8 oz) package cream cheese at room temperature
- 1/4 C butter (1/2 stick) at room temperature
- 4 C sifted powdered sugar (You can decrease this amount if you don’t care about it being as stiff for piping)
- 1 tsp vanilla
Mix cream cheese and butter until smooth and creamy. Mix in vanilla. Mix in powdered sugar, one cup at a time.