1 Video | Photo: Gingerbread Cupcakes with Orange Icing Recipe
Ingredients
- 1/4 cup dark rum or water
- 1/2 cup golden raisins
- 1/4 pound (1 stick) unsalted butter
- 1 cup unsulfured molasses
- 1 cup (8 ounces) sour cream
- 1 1/2 teaspoons grated orange zest
- 2 1/3 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 1/3 cup minced dried crystallized ginger (not in syrup)
Directions
For the frosting
- 8 ounces cream cheese, at room temperature
- 1/4 pound (1 stick) unsalted butter, at room temperature
- 1/2 teaspoon orange zest
- 1/2 teaspoon pure vanilla extract
- 1/2 pound confectioners' sugar, sieved
For the decoration:
- 6 pieces dried crystallized ginger (not in syrup), sliced in half
Preheat the oven to 350 degrees F. Line a muffin pan with paper liners.
Place the rum and raisins in a small pan, cover, and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.
Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together into a small bowl. Mix with your hand until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Drain the raisins and add them and the crystallized ginger to the mixture with a spatula.
Divide the batter among the muffin pan (1 rounded standard ice cream scoop per cup is the right amount). Bake on the middle rack of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool for 10 minutes before removing from the pan.
For the frosting, mix the cream cheese, butter, orange zest and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
When the cupcakes are cool, frost them generously and garnish with a slice of crystallized ginger.
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By soph1013
on March 20, 2013
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OK this is not for everyone. Do not make it for a dinner party or any type of gathering where you will be serving guests and you want a "crowd pleaser" dessert. If you like gingerbread, you will like it. But I found that almost everyone at my dinner party thought it was chocolate and were surprised to find gingerbread.
The icing was delicious though.
By dennydipaolo_58...
San Diego, CA
on November 23, 2012
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Ina, I love you, love you, love you to the max. I am your biggest fan, but I made a few adjustments to this recipe if you'll forgive me. I wait at least 30 minutes after boiling the molasses. I did 1/2 cup molasses and 1/2 cup dark corn syrup, adding 1/2 cup brown sugar as well. I added two eggs (room temp after the sour cream. To the dry, I added 3/4 tsp baking powder as well. I also added the rum with the raisins. My tester came out clean at 20 minutes. Amazing recipe and flavor. Light, delish, dark but sweet; out of the park!
By little wof
Pennsylvania
on November 12, 2012
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Try to make a bread instead of the 'cupcake'. Bake in small aluminum loaf pans and ice. I made these cupcakes several times and although they aren't the traditional cupcake, they were awesome. I even froze 3 dozen that I took out a month later, iced and they were also excellent! Sometimes when these professionals are dummying down a recipe the end result for us is not going to be like theirs. Ina's recipes are the best by far!
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