Cherry Gingerbread Cupcakes |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A sweet frosting with a hint of lemon complements these little spice cakes, each baked with a maraschino cherry in the center. Ingredients:
1/2 cup shortening |
1 cup sugar |
2 eggs |
1 cup molasses |
3 cups 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 |
4 ounces cream cheese, softened |
1/4 cup butter, softened |
1 teaspoon vanilla extract |
1 teaspoon grated lemon peel |
1 3/4-2 cups confectioners' sugar |
Directions:
1. In a large mixing bowl, cream shortening and sugar until light and fluffy.
2. Add eggs and molasses; mix well.
3. Combine the flour, baking soda, ginger and cinnamon; add to creamed mixture alternately with buttermilk.
4. Stir in walnuts.
5. Fill paper lined muffin cups two-thirds full; place a cherry in the center of each.
6. Bake at 375 for 20-24 minutes or until a toothpick comes out clean.
7. Cool for 10 minutes before removing from pans to wire racks to cool completely.
8. For frosting, in a small mixing bowl, beat cream cheese and butter until smooth; add vanilla and lemon peel.
9. Gradually beat in the confectioners' sugar.
10. Frost cupcakes.
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