GUINNESS GINGERBREAD
Provided by Nigella Lawson : Food Network
Time 55m
Yield 24 small, squat squares or 16 generous rectangular slabs
Number Of Ingredients 12
Steps:
- Preheat your oven to 325 degrees F. Line your cake pan with aluminium foil and grease it, or grease your foil tray.
- Put the butter, syrup, dark brown sugar, stout, ginger, cinnamon and ground cloves into a pan and melt gently over a low heat.
- Take off the heat and whisk in the flour and baking soda. You will need to be patient and whisk thoroughly to get rid of any lumps.
- Whisk the sour cream and eggs together in a measuring jug and then beat into the gingerbread mixture, whisking again to get a smooth batter.
- Pour this into your cake/foil pan, and bake for about 45 minutes; when it's ready it will be gleamingly risen at the centre, and coming away from the pan at the sides.
- Let the gingerbread cool before cutting into slices or squares.
GINGERBREAD CUPCAKES
These jumbo spice cupcakes are topped with either a chocolate or butter glaze and then piped with meringue buttercream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 10
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. Line 10 jumbo muffin tins with paper baking cups, and set aside. In a small saucepan, bring 1 cup water to a boil. In a bowl, combine boiling water and baking soda; set aside. In a large bowl, sift together flour, ground spices, salt, and baking powder; set aside.
- In an electric mixer fitted with the paddle attachment, cream the butter until light. Beat in the brown sugar until fluffy, 1 to 2 minutes. Beat in the molasses, baking-soda mixture, and flour mixture. Beat in the eggs.
- Fill the cupcake papers three-quarters full, making sure that the batter is divided evenly. Bake cupcakes until a toothpick inserted in the center of them comes out clean, about 30 minutes. Let cupcakes cool a few minutes, then transfer to a wire rack to cool completely before decorating.
GUINNESS-GINGERBREAD CUPCAKES
I made a fool of myself when I met Claudia Fleming, who was for many years a noted pastry chef in New York City. But I couldn't help myself-I flipped out whenever I tasted her desserts. Her multiflavored combinations managed to perfectly balance familiar, everyday ingredients with sophisticated presentations. Every time I ran into her, I'd gush about how wonderful her desserts were as I watched her slowly backing away from this clearly unbalanced fan. I was always intrigued by her combination of gingerbread with rich, malty stout and was inspired to create a cupcake using the same blend of flavors. I add a bright-tasting lime frosting which complements the spicy cake. If you make these, you're likely to have a few deranged fans, too. Consider yourself warned.
Yield makes 12 cupcakes
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.
- To make the cupcakes, in a very large saucepan, bring the stout, molasses, and oil to a boil over medium-high heat. Remove from the heat and whisk in the baking sodauntil dissolved. (The mixture will foam up, then settle down.) Stir in the brown sugar, then let cool until tepid.
- Into a small bowl, sift together the flour, baking powder, ginger, cinnamon, cloves, and salt.
- Whisk the eggs into the stout mixture, then whisk in the flour mixture just until incorporated. Don't overmix. Gently stir in the minced candied ginger.
- Divide the batter among the cupcake liners and bake until the cupcakes feel just set in the center, 22 to 24 minutes. Let cool completely.
- To make the frosting, in a stand mixer fitted with the paddle attachment, beat the butter on high speed until smooth, about 10 seconds. Decrease the speed to low and, with the mixer running, gradually add half of the powdered sugar. Stop the mixer and scrape down the bowl as needed to make sure the ingredients are being incorporated. Add the lime juice, then add the remaining powdered sugar. Once the sugar is incorporated, add the milk. Beat the frosting on high speed until completely smooth and fluffy, about 3 minutes. Taste, and add a few more drops of lime juice, if desired.
- Transfer the frosting to a pastry bag fitted with a star tip. Remove the cupcakes from the muffin tin. Pipe rosettes of frosting in the center of each cupcake. (If you don't have a pastry bag, you can spoon a mound of frosting decoratively in the center.) Garnish each with strips of candied citrus peel or a piece of candied ginger.
- The cupcakes can be stored in an airtight container for up to 4 days at room temperature.
- For kids, feel free to use apple cider in place of the stout.
GINGERBREAD CUPCAKES
Gold Medal® flour provides a simple addition to these gingerbread cupcakes piped with creamy frosting - an elegant dessert!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 18
Number Of Ingredients 19
Steps:
- Heat oven to 375°F. Place Reynolds Baking Cups in each of 18 regular-size muffin cups.
- In large bowl, beat granulated sugar, 1/2 cup butter, the molasses and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, salt, ginger, 1/2 teaspoon cinnamon, the allspice and water. Spoon about 1/4 cup batter into each muffin cup.
- Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 20 minutes.
- Meanwhile, in medium bowl, beat cream cheese, 1/4 cup butter, the lemon peel, 1 teaspoon cinnamon and the vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth. Beat in milk, 1 teaspoon at a time, until spreadable.
- Pipe or spread a generous amount of frosting on top of each cupcake. Store covered in refrigerator.
Nutrition Facts : Calories 330, Carbohydrate 51 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Cupcake, Sodium 240 mg, Sugar 37 g, TransFat 0 g
GINGERBREAD CUPCAKES
The robust ginger flavor of these cupcakes is mellowed by the maple frosting's sweetness. The combination is pure heaven! For an extra-special presentation, add candied ginger as a garnish. -Nancy Beckman, Helena, Montana
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1 dozen.
Number Of Ingredients 21
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Beat in water and molasses. Combine the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and allspice; add to the creamed mixture. Beat on low speed until combined. Beat on medium for 2 minutes., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack to cool completely., For frosting, in a small bowl, cream the butter, cream cheese, brown sugar and salt until light and fluffy. Beat in maple syrup and vanilla. Gradually beat in confectioners' sugar until smooth. Frost cupcakes. Store in the refrigerator.
Nutrition Facts : Calories 325 calories, Fat 14g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 293mg sodium, Carbohydrate 49g carbohydrate (34g sugars, Fiber 1g fiber), Protein 2g protein.
GUINNESS-GINGERBREAD CUPCAKES
Steps:
- Oven to 350. Put liners in muff tins. Cupcakes: In large saucepan, bring stout, molasses and oil to boil over med-hi heat. Remove from heat and whisk in soda until dissolved. (It will foam up, then settle.) Stir in brown sugar, let cool until tepid. Into small bowl, sift flour, powder, ginger, cinnamon, cloves & salt. Whisk eggs into stout mixture, then whisk in flour mixture just until incorporated. Don't overmix. Gently stir in candied ginger. Batter into tins, bake 22-24 mins. Cool completely. Frosting: stand mixer w/paddle. Beat butter on high til smooth, 10 seconds. Decrease speed to low and with mixer running gradually add half powdered sugar. Stop, scrape down bowl as needed. Add lime juice, then add remaining powdered sugar. Once sugar is incorporated, add milk. Beat frosting on high til completely smooth and fluffy, about 3 mins. Taste, add few more drops lime, as desired. Transfer to pastry bag w/star tip, and pipe rosettes on centre of each cake. Store airtight container room temp 4 days.
GUINNESS STOUT GINGER CAKE
Provided by Claudia Fleming
Categories Cake Beer Ginger Dessert Bake St. Patrick's Day Cinnamon Clove Molasses Nutmeg Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350°F. Butter a 9- X 5-inch loaf pan, line the bottom and sides with parchment, and grease the parchment. Alternatively, butter and flour a 6-cup Bundt pan.
- 2. In a large saucepan over high heat, combine the stout and molasses and bring to a boil. Turn off the heat and add the baking soda. Allow to sit until the foam dissipates.
- 3. Meanwhile, in a bowl, whisk together the eggs and both sugars. Whisk in the oil.
- 4. In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, nutmeg, and cardamom.
- 5. Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time. Add the fresh ginger and stir to combine.
- 6. Pour the batter into the loaf pan and bake for 1 hour, or until the top springs back when gently pressed. Do not open the oven until the gingerbread is almost done, or the center may fall slightly. Transfer to a wire rack to cool.
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- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium speed until creamy. Beat in the egg until combined, scraping down the sides and bottom of the bowl as needed. Beat in the milk, molasses, and vanilla on medium speed. Mixture will be piecey and not fully combined. That’s ok.
- In a medium bowl, toss the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice together until combined. With the mixer running on low speed, slowly pour the dry ingredients into the wet ingredients. Mix until just combined. Scrape down the sides and bottom of the bowl as needed.
- Fill cupcake liners 2/3 of the way full, no more. Bake for 19-21 minutes or until a toothpick inserted in the center comes out mostly clean. Allow to cool completely before frosting.
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