If you liked the holiday treats we had at todays preview (or for those of you who weren’t here but like cupcakes), you’re in luck because our resident sweets expert Steph has agreed to share her recipe with you all. Here’s her (not so secret) recipe for the Ginger Bread Cupcakes with Vanilla butter cream icing:
1 1/2 C flour
1/2 C sugar
1/4 C butter, softened
1/2 C water
1/3 C molasses
1 tsp baking soda
3/4 tsp cinnamon
1/2 tsp allspice
1/4 tsp cloves
- Put butter and sugar and a mixer and blend until light and fluffy
- Add molasses and mix until blended
- Next add the water and flour adding a little bit one at a time. To make sure everything is mixed in, scrape down the sides of the bowl using a spatchula.
- Finally add the baking soda, cinnamon, all spice and cloves one at a time and mix until blended.
Bake in oven for 16-18min on 325.
Vanilla Butter Cream icing
1 cup unsalted butter (2 sticks or 1/2 pound), softened
3-4 cups confectioners (powdered) sugar, SIFTED
1 tablespoon vanilla extract (you can add a little more for taste)
3 tablespoons milk or heavy cream- depends on how stiff you need the frosting to be. Add them 1 at a time and let blend before each one.
NOTE: if you want your buttercream thick use less milk. You can also use heavy cream. You can also use more butter if you’re finding it to be granular or not to your taste.
-the brill team