Ingredients Jump to Instructions ↓

  1. Gingerbread Cupcakes

  2. 2 teaspoons baking soda

  3. 2 1/2 cups all-purpose flour

  4. 2 teaspoons ground ginger

  5. 1 1/2 teaspoons ground cinnamon

  6. 1/2 teaspoon ground cloves

  7. 1/2 teaspoon ground nutmeg

  8. 1/2 teaspoon salt

  9. 2 teaspoons baking powder

  10. 8 tablespoons unsalted butter, at room temperature

  11. 2/3 cup packed dark brown sugar

  12. 1 cup unsulfured molasses

  13. 2 large eggs, lightly beaten, at room temperature

  14. 2 1/2 cups sifted powdered sugar

  15. 8 tablespoons unsalted butter

  16. 2 tablespoons plus 2 tsp milk

  17. 6 ounces bittersweet or semisweet chocolate

  18. 1 cup heavy cream

  19. 1 1/4 cups sugar

  20. 5 large egg whites

  21. 1 pinch cream of tartar

  22. 1 pound cold unsalted butter, in small pieces

  23. 1 teaspoon pure vanilla extract

  24. Use large cupcake papers and two jumbo muffin tins to bake these

  25. cupcakes. They are glazed with either a chocolate or butter glaze

  26. and then piped with meringue buttercream. Heat oven to 350 degrees.

  27. Line ten jumbo muffin tins with paper baking cups, and set aside.

  28. In a small saucepan, bring 1 cup water to a boil. In a bowl,

  29. combine boiling water and baking soda; set aside. In a large bowl,

  30. sift together flour, ground spices, salt, and baking powder; set

  31. aside. In an electric mixer fitted with the paddle attachment,

  32. cream the butter until light. Beat in the brown sugar until fluffy,

  33. 1 to 2 minutes. Beat in the molasses, baking-soda mixture, and flour mixture. Beat in the eggs. Fill the cupcake papers

  34. three-quarters full, making sure that the batter is divided evenly.

  35. Bake cupcakes until a toothpick inserted in the center of them

  36. comes out clean, about 30 minutes. Let cupcakes cool a few minutes,

  37. then transfer to wire rack to cool completely before decorating.

  38. For the Butter Glaze: Place 1 1/4 cups powdered sugar in a medium

  39. bowl. In a small saucepan, melt 4 tablespoons butter over medium

  40. heat. Remove the pan from heat; immediately pour the melted butter

  41. into the bowl with the sugar. Add 4 teaspoons milk; whisk until

  42. mixture is smooth. Working quickly, dip the top of each of 5

  43. cupcakes into the glaze, and place cupcakes right-side up on wire

  44. rack. Repeat step; glaze remaining 5 cupcakes. Allow glaze to

  45. 20 minutes, before decorating.

  46. 1 1/2 cups, or enough for 10 large cupcakes)

  47. For the Chocolate Glaze: Chop the chocolate into small pieces,

  48. and place in a medium bowl. Scald the cream, and pour it over the

  49. chocolate. Let the mixture stand 5 minutes, then stir until smooth.

  50. Let the glaze stand at room temperature for about 10 minutes. For the smoothest possible surface, carefully dip the cupcakes into the prepared chocolate glaze. Let cupcakes drip, dipped-side down,

  51. for several seconds, and then turn right-side up. Allow glaze to

  52. 1-3/4 cups, or enough for 10 large

  53. cupcakes)

  54. For the Meringue Buttercream: In a small saucepan over medium

  55. heat, bring sugar and 1/3 cup water to a boil, and boil until syrup

  56. reaches soft-ball stage (a candy thermometer should read 238

  57. degrees). In the bowl of an electric mixer fitted with the whisk

  58. attachment, beat egg whites on low speed until they are foamy.

  59. Add cream of tartar, and beat on medium high until the mixture is

  60. stiff but not dry. With the mixer running, pour the sugar syrup

  61. into the egg-white mixture in a steady stream, and beat on high

  62. speed until steam is no longer visible, about 3 minutes. Beat in

  63. butter, piece by piece, on medium speed. Add the vanilla extract,

  64. 3 to 5 minutes, until the frosting is smooth and spreadable. If the frosting looks curdled at any point during the

  65. beating process, keep beating to smooth it out. If the frosting

  66. becomes too soft for piping, stir it over a large bowl of ice water

  67. until it stiffens. (Makes 5 cups)

  68. Decorating notes: Star tips (3, 4, 7, 8) create innumerable borders

  69. and rosettes. Round tips (5, 9) are best used for fine lines and writing. Leaf tips (1, 10) and petal tips (2, 6) create foliage,

  70. blooms, and borders. Finally, the basket-weave tip (11) makes

  71. lattices and fancy edges.


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