So I had a big new year's eve party (happy 2012 everyone!) and thus a lot of food. I already posted about the Parmesan-Scallion Pastry Pinwheels. I had a fruit tray, a cheese plate, a cheesecake we forgot to eat so I will eat it later today and post about it at that point, and a bunch of things like chips and stuff. I also made S'Mores Cookie Bars.
Then I wanted to try something new so I made these ginger cupcakes. I made them in a mini-muffin pan, but I'm sure you could make full-size cupcakes if you adjust the cooking time. The frosting was great too. I used mascarpone because I love any excuse to use mascarpone. I didn't use crystallized ginger, but I did sprinkle with some finely grated orange zest. And these were great! The cupcakes are like little pieces of gingerbread. They were really good. I loved having them be bite-size, too, because it made them easier to eat as a party food. I would definitely keep this recipe around. It's great for holiday parties!
Bite-Sized Ginger Cupcakes
Vegetarian Times, Jan/Feb 2011
These miniature desserts get a touch of flavorful bling from crystallized ginger sprinkled over the creamy frosting.
1/2 cup sugar
1/3 cup unsulphered molasses
5 tablespoons margarine or unsalted butter, cut into pieces
1/2 cup skim buttermilk
1 large egg
1 1/4 cups all-purpose flour
1 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
4 ounces low-fat cream cheese or mascarpone, softened
2 tablespoons honey
1/2 teaspoon grated orange zest
2 teaspoons finely chopped crystallized ginger, optional
1. Preheat oven to 350. Coat 2 12-cup mini-muffin pans with cooking spray.
2. To make cupcakes: Combine sugar, molasses, and margarine in saucepan. heat over medium-low heat 3-4 minutes, or until margarine is melted and mixture is smooth. remove from heat, and cool 15 minutes.
3. Whisk together buttermilk and egg in bowl. Whisk in molasses mixture.
4. Whisk together flour, cinnamon, ginger, cocoa, baking soda, and salt in separate bowl. Whisk buttermilk mixture into flour mixture.
5. Fill muffin cups to within 1/8 inch of rims. Bake 12 minutes or until cupcakes are puffed and set. Cool in pan 10 minutes, then turn out onto wire rack.
6. To make topping: whip cream cheese, honey, and orange zest with fork in bowl until smooth. Dollop one teaspoon topping mixture onto cupcakes and sprinkle with crystallized ginger, if using.
Yield: 24 mini-cupcakes