Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
• 1½ cups flour
• 2 tablespoons ground ginger
• 2 teaspoons cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ground cloves
• 1½ cups butter
• 1 cup sugar
• ½ cup brown sugar
• 3 tablespoons molasses
• 4 eggs, at room temperature
• 1½ teaspoons vanilla
• 4 cups powdered sugar
• 4 ounces cream cheese, softened
• 1 tablespoon cinnamon
• ½ teaspoon vanilla
• 2-4 tablespoons heavy cream
Preheat oven to 350 and line muffin tins with cupcake liners. Whisk together flour, ginger, cinnamon, nutmeg, and cloves. Set aside.
In a another, large bowl cream together butter and sugars until pale and fluffy. Add molasses, beat until combined. Add eggs, beating after each until incorporated. Beat in vanilla. Gradually mix in flour mixture until combined.
Divide batter evenly among the lined cups, filling each ¾ full. Bake about 25 minutes until an inserted toothpick comes out clean. Allow to cool in the muffin tins for about 10 minutes, then transfer to wire racks to cool completely.
When cupcakes are completely cooled, prepare the frosting. Beat the cream cheese until fluffy (about 2 minutes). Add vanilla, cinnamon, and 2 tablespoons of heavy cream and mix until smooth. Gradually mix in powdered sugar. Add 1-2 more tablespoons of heavy cream as needed to thin the frosting to a spreadable consistency. Spread on cooled cupcakes. Store in airtight container.
• 3 eggs, lightly beaten
• 1/3 cup white sugar
• salt to taste
• 2 ½ cups milk
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 2 tablespoons confectioners’ sugar
• ½ teaspoon vanilla extract
• ½ cup rum (optional)
• 1 pinch ground nutmeg
In a heavy saucepan, combine eggs, white sugar, and salt; gradually stir in milk. Stirring constantly, cook for 10 to 15 minutes over medium heat, until mixture just coats a metal spoon. Remove from heat, and stir in 1 teaspoon vanilla extract. Place saucepan over ice water until custard cools, and then refrigerate until chilled.
In a chilled bowl, combine heavy cream, confectioners’ sugar, and 1/2 teaspoon vanilla extract. Beat until stiff peaks form. Stir in rum and yellow food coloring. Fold whipped cream mixture into the cooled custard. Pour into serving bowl, and sprinkle with nutmeg. Serve immediately.
• 30 crushed peppermint hard candies, divided
• 1 ½ pounds milk chocolate candy, coarsely chopped
• 1 ½ pounds white chocolate, chopped
• 1 teaspoon oil-based peppermint flavoring, or to taste
Spread 1/3 of the peppermint candy over a 9×13-inch baking pan lined with wax paper.
Melt the milk chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, just until melted. Pour the melted chocolate over peppermint candy in the prepared pan. Sprinkle another 1/3 of the candy on top of the milk chocolate. Refrigerate until the chocolate hardens, about 30 minutes.
Melt the white chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir in the oil-based peppermint flavoring. Pour the white chocolate over the milk chocolate, then spread the remaining 1/3 peppermint candy on top.
Refrigerate until the white chocolate hardens, about 30 minutes. Cut or break into pieces to serve.