Cherry Gingerbread Cupcakes |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 24 |
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A sweet frosting with a hint of lemon complements these little spice cakes, each with a maraschino cherry in the center. They're one of my dad's favorite desserts and a sure way of getting him to come over for a cup of coffee. âLaura McAllister, Morganton, North Carolina Ingredients:
1/2 cup shortening |
1 cup sugar |
2 eggs |
1 cup molasses |
3 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1 teaspoon ground ginger |
1 teaspoon ground cinnamon |
1 cup buttermilk |
1/2 cup chopped walnuts |
24 maraschino cherries, well drained |
lemon cream cheese frosting: |
4 ounces cream cheese, softened |
1/4 cup butter, softened |
1 teaspoon vanilla extract |
1 teaspoon grated lemon peel |
1-3/4 to 2 cups confectioners' sugar |
Directions:
1. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, baking soda, ginger and cinnamon; gradually add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in walnuts.
2. Fill paper-lined muffin cups two-thirds full; place a cherry in the center of each. Bake at 375° for 20-24 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a small bowl, beat cream cheese and butter until fluffy; add vanilla and lemon peel. Gradually beat in confectioners' sugar until smooth. Frost cupcakes. Yield: 2 dozen.
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