Hello everyone! Hope you’re doing well. Today I decided to make these cupcakes. They may remind you of Christmas and those gingerbread cookies I made a few weeks ago. I wanted to use the leftover molasses I had lying around so I made these delicious cupcakes with it! They’re really good and have a wonderful spiced flavor. Also, the frosting is a hit! It’s very simple, only egg whites and sugar. I know right?! Very easy, and the end result is this luscious, marshmallow frosting. I’ll also have the low fat version for those of you trying to cut down on the sugar. Enjoy!
Mini Gingerbread Cupcakes Recipe
½ cup butter, softened (120g)
½ cup brown sugar (light or dark) (90g)
1 egg (room temp)
½ cup milk (room temp) (120ml)
1/4 cup molasses (60ml)
1/4 cup boiling water (60ml)
1 tsp. vanilla extract
1⅓ cups all purpose flour (195g)
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 tsp. ground cinnamon
½ tsp.ginger (fresh or ground ginger is fine)
2 egg whites (room temp is crucial for this to work. You can bring egg whites to room temp. by placing them in warm water for five minutes)
1/2 cup sugar (120g)
1 tsp. vanilla extract (optional)
(You can easily double both the cupcake and frosting recipes)
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
Line a 24 cup mini muffin pan with paper liners and set aside. (You can also use standard size tins, you will have about 12 cupcakes. The baking time will be 20-25 minutes).
Sift (or whisk) together your dry ingredients in a medium sized bowl. (Note that you should only add the ginger to the dry ingredients if it is ground. If it’s fresh, add it to the wet ingredients).
In a mixer (or by hand in a large bowl, I’ve done both with the same results), mix together all your wet ingredients together.
Add the dry ingredients to the wet ingredients and mix until combined and no lumps of raw flour remain. Do not overmix.
Fill your batter up to the top of the pans (this gives them a nice dome so do not be alarmed) and bake for 10-12 minutes until a skewer, fork, or knife comes out clean. I like to pour the batter into a Pyrex/large liquid measuring cup or one with a spout, because it makes pouring out the batter easier.
(Now this would be useful to have a mixer but you can do it by hand too if you prefer).
Start by boiling some water in a pot (make sure the pot will fit the bowl).
Add your egg whites and sugar to the bowl of your mixer (or just a regular bowl that will fit. Whisk until you can’t feel any sugar left in the egg whites, which means it has all dissolved. (This is important, otherwise your frosting will come out gritty).
Place the bowl over the pot and cook the mixer for about 7 minutes, until the mixture slightly darkens in color. Be careful not to cook the eggs, and keep the heat on medium heat, making sure the bowl isn’t touching the water in the pot. If the eggs start to cook on the edges don’t panic. Grab a big spoon and scrape off the cooked egg. Just don’t take off any foam, because that is needed.
Now, attach the bowl back to the mixer once the mixture is done, (or with a hand mixer, or by hand), and beat this on high speed for no less than 10 minutes, or until the frosting looks marshmallow like and the bowl is cool to the touch, using the WHISK attachment.
Frost the cupcakes as desired. (I used tips/nozzles number 12, 105, 32 and fitted my piping with a coupler).If you don’t have piping tips, you can just use plastic bags with the tips cut off. Or you could frost the cupcakes using a dinner knife or offset spatula. (Be careful, the frosting is fairly sticky). Garnish the cupcakes after frosted with a sprinkling of cinnamon if desired.
To store the frosting/cupcakes, they will stay in the fridge for up to 3 days or at room temperature for 24 hours. The marshmallow frosting will form a slight crust, but will be marshmallow soft on the inside once placed in the fridge for a few hours.
Replace the sugar in the cupcakes with 3/4 cup of honey or pure maple syrup. (180ml)
Replace the egg in the cupcakes with 1/2 medium mashed banana or 4 tbs. unsweetened applesauce.
Replace the butter in the cupcakes with 1/2 cup (60g) of canola oil.
Replace the milk in the cupcakes with unsweetened almond milk (120ml)
(I don’t know if a substitute for eggs whites would work in the frosting, but if you’re daring enough to try, tell me how it works out! )