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Sunday, September 16, 2012

Gingerbread Mini Cakes

Ahem.  Don't mind me.  Just taking almost an entire month to get one more post written.  Looks like the days of being two months ahead on this blog are over.  Does anybody still check it?

Just in case you do, here's an easy fall treat for you.  Fall baking truly rocks, doesn't it?

Of course, we made these in the summer, and served them for a girls' tea party with friends.  We have a lot of those.  Tea parties, not friends.  It's better that way - more gingerbread cakes for us.

These are made with pumpkin, molasses, and all those warm fall spices I love.  When I see a long list of 1/2 and 1/4 tsp of lots of herbs in, say, a dinner recipe, I reject it - too much work!  But when I see a similarly long list of spices, for something like a cake or muffins, I pounce on it eagerly.  Because I know it will be delicious, and oh, so worth it.  As these mini cakes are!

Gingerbread Mini Cakes (print recipe)
Yield depends on mold size - makes 60 mini muffins or 18 canelé or standard muffins

1/4 cup unsalted butter, room temperature plus more for muffin cups
2 1/3 cups all-purpose flour (spooned and leveled), plus more for muffin cups
2 tsp baking powder
1 tsp baking soda
1 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp fine salt
3/4 cup granulated sugar
1 cup pure pumpkin purée
1/2 cup unsulfured molasses
2 large eggs, lightly beaten
1/2 cup buttermilk
1 cup confectioners' sugar, sifted

1.  Preheat oven to 350.  Butter and flour 18 standard muffin cups or whatever mini cake mold you are using.  In a large bowl, whisk together flour, baking powder, baking soda, ginger, allspice, cinnamon, cloves, and salt.  In a medium bowl, beat granulated sugar and butter with a wooden spoon, until light and fluffy, about 3 minutes.  Whisk in pumpkin purée until smooth, then whisk in molasses, eggs, and buttermilk.  Add to flour mixture in 3 additions, stirring well to combine.

2.  Divide batter among muffin cups.  Bake until puffed and set, 35 minutes (12-14 for mini muffins), rotating pans halfway through.  Let cool completely in pans on wire racks. 

3.  Whisk together confectioners' sugar and 2 T water.  Spoon over muffins and let glaze set, about 15 minutes, before serving.  Or dip tops of mini muffins in glaze and let extra drizzle off before setting upright to set.  (Refrigerate in an airtight container, up to 1 week.)

Nutrition per 3 mini muffins:
165 cal, 3g fat, 25mg chol, 156mg sod, 32.6carb, 0.8g fiber, 18.7g sugar, 2.6g protein

Recipe from Everyday Food, Jan 2012
1 year ago: Devil's Food Cake with Black Pepper Boiled Icing (oh, yes)
2 years ago: Sour Cream Muffins with Poppy Seed Streusel
3 years ago: Strawberry New York Cheesecake-Stuffed Blondies


Greg and Michelle said...

I check your blog almost every day Kari - and sometimes multiple times a day! To drool, to crave, to enjoy, to dream about being brave enough to make - you get the idea :) I love it! Thanks for posting!

K Cummings said...

I always opt for more cakes than friends whenever the occasion allows

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