Gingerbread Cupcakes «Twilight»
Ingredients:
- 1 stick of soft butter
- ½ cup of brown sugar
- 1 egg
- ½ cup golden syrup (or molasses)
- ½ tsp. vanilla powder
- ½ cup water
- 1 tsp. baking soda
- 1½ cups of flour
- 2 tsp. ground cinnamon
- 1 tbsp. freshly grated ginger
- 1 tsp. ground cloves
- 1 tsp. grated lemon zest
- ¼ tsp. salt
For cardamom cream cheese frosting
- 1 cup of softened cream cheese
- 1½ cups powdered sugar
- ½ tsp. vanilla powder
- 1 tbsp. lime or lemon juice
- 2 tsp. dried lemon zest
- 1 tsp. ground green cardamom
Preparation
- Take 12 muffin cups and grease them. Or you can use paper cups.
- Fluff up the butter and brown sugar to get the light mixture. Beat up an egg, vanilla and golden syrup.
- Add soda to the boiling water and dissolve it. Then add this to the mixture with egg, golden syrup or molasses and vanilla.
- Take flour, powders of dry spices, salt and lemon zest and sift all this to make batter.
- Incorporate the liquid mixture into the flour.
- Divide the batter between muffin cups and bake muffins at 350°F (180C) for 30 minutes.
- To prepare frosting, fluff up cream cheese and sugar together. Add vanilla powder and beat up the mixture.
- Put lemon zest, lemon juice, cardamom into the mixture and fluff it up to make smooth. Place the frosting to the fridge.
- When cupcakes are ready, take them out from the oven and cool them for half an hour on the rack.
- Decorate the cooled cupcakes with cream cheese frosting generously.