Jenny Flake shares her favorite family recipe: Gingersnap Cupcakes with Simple Vanilla Bean Cinnamon Buttercream. Can't you just picture Santa sliding down the chimney right now, as you curl up by a fire? Mmmm!
Gingersnap Cupcakes with Simple Vanilla Bean Cinnamon Buttercream
My Gingersnap Cupcakes are a creation inspired by day of baking with my family every year. My grandmother, mom and I get together every year around the holidays to bake wonderful goodies for our family and friends. My favorites are these warm soft gingersnaps that we make so I created these fabulous cupcakes as a reminder of the fun I have in the kitchen with my family every year :)
1 stick softened butter
3/4 Cup granulated sugar
2 large eggs
3 Tablespoons molasses
1 Cup all purpose flour
1/2 Cup gingersnap cookies, ground very fine
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 Cup milk
1 teaspoon vanilla
Frosting
1 stick unsalted butter, softened
2 1/2 Cups powdered/confectioners sugar
1/4 Cup milk
1 vanilla bean, split lengthwise and seeds removed
Preheat oven to 350 degrees F. In stand mixer, beat butter and sugar until light and fluffy. Add in eggs and molasses until well combined.
In a large bowl combine the flour, ground gingersnap cookies, baking powder, cinnamon and salt. Add half to wet ingredients then half of milk and vanilla ending with remaining dry ingredients and milk/vanilla.
Scoop batter into 12 lined cupcake cups and bake for 20-25 minutes or until toothpick comes out clean from center. Remove and let cool completely.
To make frosting beat softened butter and powdered sugar in mixing bowl until smooth while slowly adding milk/vanilla in to get a smooth thick frosting. When cupcakes are cooled spread over tops and serve.
12 cupcakes
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