Is it too early to start baking for the festive season? We don’t think so. To get your baking season started, try these gingerbread cupcakes from Magnolia Bakery. We’ve added our own simple (but delicious) buttercream icing to these cupcakes for an easy finish.
If you’re not into baking, you can pick up some of these gingerbread cupcakes with vanilla bean meringue icing at any Magnolia Bakery outlet throughout November and December. Dh16 each.
Ingredients
3 cups of butter, room temperature
8 large eggs
1/4 cup, plus 2 tbsp unsulphured molasses
2 tsp vanilla extract
3 cups all purpose flour
1/4 cup ground ginger
1 tbsp plus 1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
3 cups sugar
Method
Preheat oven to 135C. Chop butter into 2.5cm cubes and set aside. Whisk eggs, molasses and vanilla together in a stainless steel bowl and set aside. In a stand mixer, add flour, ginger, cinnamon, cloves, nutmeg and sugar. Mix using the paddle attachment for 2 minutes on speed 1. With the mixer on speed 1, add the butter one cube at a time — use the guard for the mixer if necessary — do not rush. Butter should be in small pieces. Scrape bowl and mix on speed 2 for 1 minute. Reduce speed to 1 and slowly add beaten eggs while continuing to mix. Scrape bowl and mix for 1 to 2 more minutes. Drop rounded scoops in prepared cupcake tins. Bake for 28 minutes or until toothpick comes out clean.
Ingredients for our favourite buttercream icing
1/2 cup butter-flavoured Crisco shortening (find it at Lulu’s)
1/2 cup unsalted butter, softened
1 tsp vanilla extract
4 cups icing sugar, sifted
At least 3 to 5 tbsp milk (use more for desired consistency)
Method
Using a hand mixer, beat shortening and butter until light and fluffy. Beat in vanilla. Then add one cup of sifted icing sugar at a time and beat on medium speed until incorporated. Scrape the bowl frequently. Once all the sugar is mixed in, icing will appear crumbly. Add 1 to 2 tbsp of milk at a time and beat until light and fluffy. You may need several tbsp of milk to get the icing to a consistency of your liking. If you add too much milk, just add more sifted icing sugar until you get the desired consistency.
