House Gryffindor Butterbeer Cakes Recipes

Steps:

• For the cake: Preheat the oven to 350 degrees F and generously spray a 9-cup gingerbread house cake mold with nonstick baking spray.
• Whisk the flour, gingerbread spice and salt in a medium bowl. Set aside. Whisk the molasses, oil and granulated sugar in a large bowl. Combine 1 cup boiling water with the baking soda in a heat-proof measuring cup and stir to dissolve. Whisk the water mixture into the molasses mixture until well combined. Whisk in the flour mixture and then the eggs until combined.
• Pour the batter into the prepared cake mold and bake until the edges are set and a toothpick inserted in the center comes out clean with a few wet crumbs, 50 to 55 minutes. Cool for 10 minutes in the pan before unmolding onto a cooling rack to cool completely.
• For the icing: Combine the confectioners' sugar and meringue powder in the bowl of an electric mixer fitted with the whisk attachment. Add 5 tablespoons water and beat on medium-high speed until the icing forms thick and glossy peaks, about 2 minutes, adding up to 1 tablespoon more water, if needed.
• Transfer 1/2 cup of the icing to a small bowl, add food coloring for desired shade of green and stir to combine. Transfer the green icing to a piping bag and snip off the tip. Transfer the remaining icing to a second piping bag and snip off the tip.
• For the decorations: Transfer the cake to a baking sheet or decorative tray. Use the green icing to pipe trees and shrubbery on the sides of the house. Use the white icing to pipe windows and outline the roof and eaves. Sprinkle with the shredded coconut for snow. Decorate the house and grounds with candies such as gumdrops, candy canes, shaved chocolate, cinnamon sticks, white chocolate chips, cinnamon candies and red sanding sugar.

Steps:

• Heat oven to 350°F
• Lightly grease or paper-line small muffin cups (1-3/4 inches in diameter).
• Beat butter, granulated sugar, brown sugar, egg and vanilla extract in large bowl until light and fluffy.
• Stir together flour, baking powder, baking soda and salt; gradually mix into butter mixture.
• Add milk; stir until blended.
• Stir in cranberries, walnuts and 2/3 cup white chips (reserve remaining chips for glaze).
• Fill muffin cups about 7/8 full with batter.
• Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean.
• Cool 5 minutes; remove from pans to wire rack.
• Cool completely.
• To prepare the white glaze: place remaining 1 cup white chips in small microwave-safe bowl; sprinkle vegetable oil over chips.
• Microwave at MEDIUM (50%) 30 seconds; stir.
• If necessary, microwave at MEDIUM an additional 30 seconds or just until chips are melted when stirred.
• Drizzle white glaze over top of mini-cakes.
• Refrigerate 10 minutes to set glaze.