ANNOUNCING: Change is part of life, and apparently, it's part of blogging, too. As of September 5, 2013, I'm merging The Virtual Goody Plate with Disco Mom Takes on the World and whatever else may henceforth spill from my fingertips (and kitchen), into one great new blog. I hope you'll join me there in exclaiming, "THIS IS AWESOMELAND."
Sunday, September 16, 2012
Gingerbread Mini Cakes
Just in case you do, here's an easy fall treat for you. Fall baking truly rocks, doesn't it?
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