Nina Ferrucci '21
Nina Ferrucci '21 enjoys baking gingerbread cupcakes during the month of December.
For the second year in a row, senior Nina Ferrucci shares her favorite Christmas cupcake recipe.
INGREDIENTS
GINGERBREAD CUPCAKES:
One and two-thirds cups of all-purpose flour
One cup of packed brown sugar
One-fourth teaspoon of baking soda
One teaspoon of baking powder
One and one-half teaspoons of ground ginger
One and one-half teaspoons of ground cinnamon
One-eighth teaspoon of ground cloves
Three-fourths cup of salted butter, room temperature
One egg and one egg white
One teaspoon of vanilla extract
One-half cup of molasses
One-fourth cup of sour cream
One-half cup of milk
CARAMEL MOLASSES CREAM CHEESE ICING:
One cup of butter
One-half cup of brown sugar
Four ounces of cream cheese
Four to five cups of powdered sugar
Two tablespoons of molasses
One to two tablespoons of milk or water, if needed
INSTRUCTIONS
CUPCAKES:
1) Preheat oven to 350°F.
2) Whisk together all dry ingredients (everything before the butter) in a large mixing bowl.
3) Add the remaining ingredients and mix on medium speed just until smooth. Do not over mix.
4) Fill cupcake liners about halfway.
5) Bake for 18-20 minutes.
6) Allow to cool for one to two minutes. Then, move to a cooling rack to finish cooling.
ICING:
1) Place one-half cup of butter and brown sugar into a microwave-safe bowl. Microwave for about 30 seconds at a time, stirring after each interval, until the sugar is mostly dissolved, about three minutes. It will boil and bubble up. Set caramel aside to cool.
2) Mix the remaining one-half cup of butter and cream cheese until smooth.
3) Add three cups powdered sugar and one tablespoon of milk or water to the butter mixture and beat until smooth.
4) Pour caramel into icing and mix until smooth.
5) Add another one to two cups of powdered sugar.
6) Add molasses and milk or water, if needed, to reach desired icing consistency.
Featured Image Courtesy of Nina Ferrucci ’21