Gingerbread Latte Cupcakes

Well I do love some gingerbread on some very random days. But no more so than during the holidays. I keep seeing an endless array of gingerbread goods and I start craving for something gingerbready. Because of all the advertising and all that jazz I bought a bag of gingerbread men and now I have no idea what to do with them. I have this horrible habit of losing interest in snack foods in a short frame of time. So I think I can use them as a garnish for these gingerbread cupcakes. Although since I will be serving them for Thanksgiving this year there needs to be a kick to them. Because every year I start prepping, with my father, the meal at 10pm and continue that until 5am. Only having a chance to sleep until 11am and guests start coming in at 1pm. So I need a little pick-me-up. COFFEE!!

Here are the ingredients needed for this recipe:

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  • 1 1/4 cups all-purpose flour
  • 2 tsp. pumpkin spice
  • 1/4 tsp. salt
  • 1/4 cup butter, room temperature
  • 1/2 cup sugar
  • 1/2 cup molasses
  • 1 large egg, lightly beaten
  • 1/2 cup strong coffee, very hot
  • 1 tsp. baking soda

Step 1: In a large bowl, sift together the flour, pumpkin spice, and salt; set aside.

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Step 2: In a large bowl, cream together the butter and sugar until light and fluffy.

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Step 3: Add the molasses and egg, beat until smooth; set aside.

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Step 4: In a small bowl, combine the coffee and baking soda, stir until the baking soda is dissolved.

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Step 5: Add the coffee mixture into the molasses mixture. (It will look curdled)

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Step 6: Combine the coffee mixture into the dry ingredients and mix until well combined.

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Step 7: Line a muffin pan and fill 3/4 full.

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Step 8: Bake at 350°F for 20 minutes, or until a toothpick inserted into the center comes out clean.

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Step 9: Cool completely on a wire rack before frosting.

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Pumpkin Molasses Cupcakes

As I scoured the internet for inspiration on a new recipe to showcase during Thanksgiving. I found something intriguing and I looked around the kitchen to see what ingredients I had and what needed to be bought. The recipe seemed simple enough to make.

I will be making these cupcakes the day before, most likely in the morning which will give me plenty of time to allow the cakes to cool off and find space in the kitchen to store them.

Here are the ingredients needed for this recipe:

  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup brown sugar
  • 1 large egg
  • 1 cup pumpkin puree
  • 1/4 cup molasses
  • 1 Tbsp. baking soda
  • 3/4 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1 3/4 cups all-purpose flour

Glaze

  • 1 cup brown sugar
  • 1/2 cup unsalted butter
  • 1/4 cup evaporated milk
  • 1 cup confectioners’ sugar
  • 1 Tbsp. vanilla extract

Step 1: Preheat the oven to 375°F.

Step 2: In a large bowl, beat the butter until creamy.

Step 3: Gradually add the brown sugar until fully incorporated.

Step 4: Add the egg and mix well.

Step 5: Add the pumpkin puree and molasses, beating well.

Step 6: In a medium bowl, combine the baking soda, ground ginger, ground cinnamon, salt, and flour.

Step 7: Gradually all the flour mixture into the pumpkin mixture until blended.

Step 8: Evenly scoop batter into lined muffin pans, filling 3/4 full.

Step 9: Bake cupcakes for 20-25 minutes.

Step 10: Cool in the pan on a wire rack for 5 minutes.

Step 11: Remove from pans and cool completely on wire racks.

Glaze

Step 1: In a saucepan over medium heat, bring the brown sugar, butter, and milk to a boil, whisking constantly for 1 minute.

Step 2: Remove from the heat.

Step 3: Gradually whisk in the confectioners’ sugar and vanilla extract until smooth.

Step 4: Whisk gently for 3-5 minutes, or until the mixture begins to cool and thickens slightly.

Step 5: Place foil or parchment paper under the wire racks that are covered with the cooled cupcakes.

Step 6: Spoon the glaze over the cupcakes evenly and quickly.

Notes: You can garnish the cupcakes by sprinkling some ground cinnamon on top of the glaze

Decorated Cupcakes

Well today I will be decorating a multitude of cupcakes for my portfolio and it is so time consuming. But I really got inspired from a multifaceted playlist a few days ago. There were also many other sites that I checked out, but there were to many to count.

Edible Decorating Items:

  • Butter Cream Frosting
  • Fondant
  • Edible Glitter
  • Edible Dusting
  • Nuts
  • Berries
  • Candies
  • Food Coloring
  • Water
  • Vodka
  • Vanilla Extract
  • Cookie Crumbs
  • Corn Starch
  • Shortening

Decorating Tools:

  • Piping Tips: 2D, leaf, round, star, petal, and etc.
  • Piping Bags
  • Off-set Spatula
  • Rolling Pin
  • Pairing Knife
  • Food Safe Paint Brushes

Here are the decorated cupcakes:

Pumpkin Ginger Cupcakes

I wanted to make something for Halloween this year. So I decided to make cupcakes. Now the problem was trying to figure out what type of cupcake I should bake. Thinking about for a while pumpkin came to mind since it was for Halloween. But that sounded boring without some type of spice. Cinnamon was already in it. I kept wondering what to add, and suddenly I saw some candied ginger in the snack tray. Eureka, I now knew what to add, ginger. There was also the need for frosting, a cream cheese frosting.

Here are the ingredients needed for this recipe:

  • 2 cups all-purpose flour
  • 1  (3.4 oz) package instant butterscotch pudding mix
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/3 cup finely chopped crystallized ginger
  • 1 cup butter, room temperature
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 4 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 (15 oz) can pumpkin puree (not pumpkin pie mix)

Step 1: Preheat an oven to 350 degrees F (175 degrees C).

Step 2: Grease 24 muffin cups, or line with paper muffin liners.

Step 3: In a medium bowl, sift together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, and clove.

Step 4: Whisk in the crystallized ginger; set aside.

Step 5: In a large bowl,  beat the butter, white sugar, and brown sugar with an electric mixer until light and fluffy. (The mixture should be noticeably lighter in color.)

Step 6: Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.

Step 7: Beat in the vanilla and pumpkin puree with the last egg.

Step 8: Stir in the flour mixture, mixing until just incorporated.

Step 9: Pour the batter into the prepared muffin cups.

Step 10: Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 30 minutes.

Step 11: Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Step 12: When completely cooled you can frost the cupcakes with cream cheese frosting.

myTaste.com