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Gingerbread Cupcakes 02

Gingerbread Cupcakes 02 is a cakes recipe made with Baking Soda, All Purpose Flour, Ground Cinnamon, Salt, and Baking Powder. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 tsp
• 2 1/2 cup
• 1 1/2 tsp
• 1/2 tsp
• 2 tsp
• 8 tbsp
• 2/3 cup
• 2 1/2 cup
• 8 tbsp
• 2 tbsp
• 6 oz
• 1 cup
• 1 1/4 cup
• 1 pinch
• 1 lb
• 1 tsp

Method (preview)

1. 1

   Use large cupcake papers and two jumbo muffin tins to bake these cupcakes.

2. 2

   Heat oven to 350 degrees.

3. 3

   In a small saucepan, bring 1 cup water to a boil.

4. 4

   In a bowl, combine boiling water and baking soda; set aside.

5. 5

   Beat in the brown sugar until fluffy, 1 to 2 minutes.

6. 6

   Beat in the molasses, baking-soda mixture, and flour mixture.

7. 7

   Beat in the eggs.

8. 8

   Fill the cupcake papers three-quarters full, making sure that the batter is divided evenly.

9. 9

   Bake cupcakes until a toothpick inserted in the center of them comes out clean, about 30 minutes.

10. 10

    Let cupcakes cool a few minutes, then transfer to wire rack to cool completely before decorating.

11. 11

    For the Chocolate Glaze: Chop the chocolate into small pieces, and place in a medium bowl.

12. 12

    Scald the cream, and pour it over the chocolate.

13. 13

    Let the mixture stand 5 minutes, then stir until smooth.

14. 14

    Let the glaze stand at room temperature for about 10 minutes.

15. 15

    Let cupcakes drip, dipped-side down, for several seconds, and then turn right-side up.

16. 16

    For the Meringue Buttercream: In a small saucepan over medium heat, bring sugar and 1/3 cup water to a boil, and boil until syrup reaches soft-ball stage (a candy thermometer should read 238 degrees).

17. 17

    In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until they are foamy.

18. 18

    Add cream of tartar, and beat on medium high until the mixture is stiff but not dry.

19. 19

    With the mixer running, pour the sugar syrup into the egg-white mixture in a steady stream, and beat on high speed until steam is no longer visible, about 3 minutes.

20. 20

    Beat in butter, piece by piece, on medium speed.

21. 21

    Add the vanilla extract, and beat for 3 to 5 minutes, until the frosting is smooth and spreadable.

22. 22

    If the frosting looks curdled at any point during the beating process, keep beating to smooth it out.

23. 23

    If the frosting becomes too soft for piping, stir it over a large bowl of ice water until it stiffens. (Makes 5 cups)