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Good morning! Did you enjoy your weekend? I had a wonderful and busy weekend baking, wrapping presents and watching Christmas movies. The “most wonderful time of the year” seems to be moving at warp speed and I am trying to enjoy every minute. I cannot believe it is already the 9th of December, where does the time go?
I made some scrumptious gingerbread cupcakes with cinnamon buttercream frosting and I think they would be perfect for holiday parties, a Christmas day dessert buffet and of course to give away to friends and family.
Recipe from Martha Stewart
2/12 cups flour
2 tsp baking soda
1 cup boiling water
2 tsp ground ginger
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp salt
2 teaspoon baking powder
2/3 cup packed dark brown sugar
1/2 (1 stick) cup unsalted butter, room temperature
2 large eggs, lightly beaten
1 tsp vanilla extract
1 cup unsulphured molasses
Heat oven to 350 degrees. Line muffin tins with paper baking liners, and set aside. In a small saucepan, bring 1 cup water to a boil. In a bowl, combine boiling water and baking soda; set aside. In a large bowl, sift together together the flour, ground spices, salt, and baking powder; set aside as well. In an stand mixer fitted with the paddle attachment, cream the butter until light. Beat in the brown sugar until fluffy, 1 to 2 minutes. Beat in the molasses, baking-soda mixture, and flour mixture. Beat in the eggs. Fill the cupcake papers 3/4 full, making sure that the batter is divided evenly. Bake cupcakes until a toothpick inserted in the center of them comes out clean, about 30 minutes. Let cupcakes cool a few minutes, then transfer to a wire rack to cool completely before decorating.
11/2 cups of butter(3 sticks) at room temperature
41/2 cups powdered sugar
3-4 tablespoons heavy cream
11/2 teaspoons vanilla bean extract
In the bowl of a stand mixer fitted with a paddle attachment whip the butter for 7-8 minutes until light and fluffy. Scrape the sides of the bowl frequently. Add the powdered sugar, vanilla, and heavy cream, mix on low until everything is incorporated and then increase the speed to medium, beat until light and fluffy.
Frost cooled cupcakes and enjoy.
You can decorate with sugared cranberries and sprigs of rosemary.
Have you been baking? Do you have a favorite recipe that you like to make over the holidays?