Gingerbread cookies are one of my very favourites. I like them in any shape and size, and all throughout the year. But they taste the best; I have to admit, during cold winter months, with a cup of tea. The combination of spices in these lovelies, combined with the stickiness from the molasses, makes for one delicious cupcake. The cream cheese frosting gives just a touch of sweetness and creaminess, to compliment the sticky little cakes.
Ingredients
For the cupcakes
100 grams plain flour
1 teaspoon baking powder
½ teaspoons cinnamon
¼ teaspoons ginger
¼ teaspoons nutmeg
¼ teaspoons ground cloves
2 tablespoons butter, softened
3 tablespoons sugar
1 large egg
¼ cups honey
2 tablespoons boiling water
For the frosting
100 grams cream cheese, softened
4 tablespoons butter, softened
150 grams icing sugar
½ teaspoon vanilla extract
½ teaspoons cinnamon
¼ teaspoons ground cloves
Preparation
Sift the flour with the baking powder and spices and set it aside. Place the softened butter in a large bowl, add the sugar, and beat with an electric mixer on high until smooth and creamy. It will take under two minutes, because the quantity is rather small. Add the honey and the egg and blend well with your mixer. Sift in the dry ingredients and fold them through. Add the boiling water and gently mix to combine everything, but be careful not to overmix it. Divide the batter evenly between six standard muffin cups (best lined with paper liners, but well-greased should work well, too) and bake in a preheated oven, at 180˚C (350˚F) for about 18-20 minutes. Remove them from the oven and let them cool completely.
To make the frosting, place the cream cheese in a large bowl and beat it with an electric mixer until smooth, then add the butter and vanilla, and blend well. Add the sifted icing sugar in a few additions, mixing well after each. Finally, add the spices and blend one final time. Take the cooled cupcakes and pipe on (or spread on) the frosting using a large piping nozzle (Wilton 1M or 1G). You can dust them with a tiny amount of cinnamon before serving, but that is optional. Yields 6 standard cupcakes.
