2TBSyrup(I use Golden Syrup – Light Corn Syrup will be fine)
2TBMolasses
3TBMilk
1Egglightly beaten
FROSTING:
125gCream Cheeseplain, softened ( 4 oz )
1 ½cupsIcing Sugar
1tVanilla Essence
1tGround Cinnamon
OPTIONAL:
12Mini Gingersnap Cookies
Instructions
Sift together the 1st seven dry ingredients in a medium mixing bowl
Place the Butter, Brown Sugar, Syrup and Molasses in a small saucepan – heat over medium heat and stir until the Sugar has dissolved – pour over the dry, sifted ingredients and stir to combine – add the Milk and Egg – stir until well mixed
If using the Babycakes Cupcake Maker – fill each cupcake hole about halfway full with batter {following the machines directions} and cook until done – mine took 5 minutes per batch
If using the oven – fill mini cupcake liners/holders halfway full with batter – bake in a pre-heated 180 deg C (350 deg F) oven for 12 – 15 minutes
Remove from machine/oven and let cool completely
FROSTING:
Beat together the Cream Cheese and Icing Sugar (add cup-by-cup whilst beating) until smooth – add the Vanilla and Cinnamon – mix until combined
Spread or pipe the Frosting over the cooled Cupcakes - add a mini Gingersnap cookie (if using)
Nutrition Facts
Ginger Bread Cupcakes with Cinnamon Cream Cheese Frosting
Serving Size
1 Cupcake
Amount per Serving
Calories
210
% Daily Value*
Fat
7
g
11
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
3
g
Cholesterol
31
mg
10
%
Sodium
222
mg
10
%
Carbohydrates
35
g
12
%
Fiber
1
g
4
%
Sugar
21
g
23
%
Protein
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.