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It’s always fun to bring a little extra holiday cheer to any gathering this time of year, and these cupcakes provide a wonderful little sweet to share with anyone who enjoys ginger bread.

 

Created by Leslie Fiet, Mini’s in Salt Lake City, Utah

Makes 30 Mini Cupcakes

 

Preheat oven to 350 degrees Fahrenheit.

0.25 cup Sour Cream

0.25 cup Buttermilk

0.5 cup Unsweetened Applesauce

0.5 cup Soybean Oil

1.5 cups Dark Molasses

0.25 cup Unsalted Butter (at room temperature)

2 Large Eggs and 1 Additional Egg Yolk

1 tbsp. Vanilla Extract

Combine all ingredients listed above in a large mixing bowl, and mix on low speed with a wire whisk attachment for about one minute, until all wet ingredients are blended.

 

2 cups Unbleached Flour

1 cup Sugar

2 tbsp Ground Ginger

1 tbsp Baking Powder

2 tsp. Ground Cinnamon

0.5 tsp. Salt

0.25 tsp. Ground Nutmeg

0.25 tsp. Ground Cloves

In a separate bowl, combine all dry ingredients listed just above and stir until well blended. Add the dry mixture to your wet mixture, and blend until most of the lumps disappear and small air bubbles start to form.

Pour batter into (mini) cupcake pans and bake for 17 minutes. Cupcakes are done when you can apply light pressure to the top of the cupcake and it bounces back.

Once cupcakes are cooled, soak each one in Ginger Simple Syrup (recipe follows), frost with your favorite cream cheese frosting and top each with a small gingerbread man. 

 

Ginger Simple Syrup

0.25 cup SKYY Infusions Ginger

0.5 cup Water

0.5 cup Brown Sugar

1 tbsp. Freshly Grated Ginger

Place all ingredients into a saucepan, and cook on the stove on medium high heat until bubbly. Remove from heat and let cool before soaking the cupcakes.