Wednesday, December 28, 2011

Make This!!

Gingerbread Mini Cakes

From the January 2012 issue of Martha Stewart Everyday Food.

1/4 cup butter, room temp
2 1/3 c flour
2 t baking powder
1 tsp baking soda
1 tsp ginger
1/2 tsp allspice
1/2 tsp cinnamon
1/4 tsp cloves
1/2 tsp salt
3/4 c sugar
1 cup pumpkin puree
1/2 cup molasses
2 eggs, beaten
1/2 c buttermilk
1 cup powdered sugar

Preheat oven to 350*. Butter & flour muffin tin. In a large bowl, whisk together flour, baking powder, baking soda, salt & spices. In a separate bowl, beat butter & sugar together with a wooden spoon until fluffy. Whisk in pumpkin until smooth. Add molasses, eggs & buttermilk. Add to flour mixture in 3 additions. Stir well to combine. Divide batter among muffin tin. Bake until puffed & set, 35 minutes (rotate pans halfway through). Cool completely on wire racks.

Whisk powdered sugar and 2 Tbs water. Spoon over muffins & let glaze set, about 15 minutes.

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