Mini Gingerbread Cupcakes with Mascarpone Frosting -
One of my favorite parts of December are holiday parties! I can not get enough of mistletoe, spiked eggnog, hot cider, songs and secret Santas, (I'm actually taking part in three this year!) Of course, the delicious snacks and appetizers treats are these same parties better. I'm not hosting one until we move into a larger place, but I plan on hosting some small meetings with friends if I get a chance to spread some joy and show my tree cute! If I had to have a big party, but with a full dessert table- these cupcakes are definitely on it.
The basis of these little cutie cake is soft and fluffy gingerbread cake is topped with a creamy mascarpone frosting and a few pieces of candied ginger . The icing is less sweet than normal butter and added just a hint of lemon for a hint of tartness. It compensates spices in perfectly and the ginger cake is a sweet finishing touch.
This was actually my first time doing the gingerbread of any kind and I could not be more in love with this recipe. I look forward to change the size and try cupcakes actual size or even a Bundt cake. I also had never worked with mascarpone and I think it is to die. (If you want to splurge a little.) If cheese aimlessly cream would also work in a pinch!
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Mini Gingerbread Cupcakes with Mascarpone Frosting
Ingredients
½ cup softened butter
½ cup packed brown sugar
1 egg
½ cup water
½ cup molasses
1-1 / 3 cups all-purpose flour
cinnamon ¾ teaspoon
½ teaspoon baking powder
½ teaspoon of baking soda
½ teaspoon salt
½ teaspoon ground ginger
½ teaspoon nutmeg coffee
¼ ground cloves teaspoon
8 oz mascarpone cheese temporary room.
½ cup buttermilk room temperature.
3-4 cups powdered sugar
1-3 tablespoons milk or cream
lemon extract 1 teaspoon (or lemon juice 1 T)
candied ginger for garnish
Instructions
In a large bowl, cream the butter and sugar until light and fluffy. Beat the egg. Beat in water and molasses. (Mixture can be a bit lumpy to Point- do not worry!)
Combine flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and clove; add to creamed mixture. Beat on low speed until well combined arms but do not over mix.
Fill mini muffin molds two thirds of parchment paper. Bake at 350 ° C for 12-15 minutes or until a toothpick inserted in center comes out clean.
Cool 10 minutes before removing to rack to cool completely.
For Frosting:
mascarpone cream and butter until thick and well combined consistency. Gradually add powdered sugar until thick and creamy. Mix in lemon extract or juice. If the frosting seems too thick, gradually add milk if necessary.
