Monday, November 21, 2011

MINI GINGERBREAD CAKES

1/4 cup molasses
1/2 cup boiling water
3/4 tsp baking soda
1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp ground ginger
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp salt
6 tbsp butter, softened
2/3 cup granulate sugar
2 large eggs

Preheat oven to 350 degrees.

In a small bowl blend the molasses, boiling water, and baking soda; mixture will bubble.

In another bowl mix the flour, baking powder, ginger, cinnamon, cloves, and salt together.

In a large mixing bowl beat the butter and granulated sugar for 2 minutes.  Beat in the eggs.  Stir in the flour mixture alternating with the molasses mixture, beginning and ending with the flour.  Pour the batter into jumbo muffin cups that have been sprayed with nonstick baking spray.

Bake cakes at 350 degrees for 25 minutes or until the cakes test done.  Cool in the pan on a wire rack for 10 minutes.  Invert pan and remove from cakes.  Allow cakes to cool completely on the wire rack.

Decorate with green and red icing drizzle, if desired.  To make frosting for drizzle, blend 2 cups of powdered sugar with 3 tablespoons of water.  Add water a drip at a time if too stiff.

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