Friday Desserts
It's finally Friday. Here are six yummy desserts to bring us through the weekend, including Chocolate Cupcakes with a Peppermint Frosting and Salted Margarita Bars. Enjoy!
FRESH FRUIT YOGURT POPS
This comes from Vegetarian Times (July/August 2005 issue, page 65), and begins, "Corn syrup keeps these super-simple treats from developing ice crystals or freezing into blocks. Feel free to play around with fruit combinations." It also states, "Any summer fruit except watermelon, which has too high of a water content, will work in this recipe for healthy, colorful popsicles." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/fresh-fruit-yogurt-pops-recipe/.
Ingredients
2 cups low-fat vanilla yogurt
1 tsp. vanilla extract
1 Tbs. fresh lemon juice
1/4 cup corn syrup
2 cups fresh summer fruit, such as raspberries, pitted cherries, etc.
Preparation
Place yogurt, vanilla, lemon juice, corn syrup and 1 cup fruit in blender or food processor, and purée until smooth. Add remaining fruit, and pulse 3 or 4 times, or until fruit is broken down into small pieces.
Pour mixture into 8 1/2-cup frozen-pop molds. Place top on mold; insert wooden sticks. Freeze at least 4 hours.
OATMEAL LEMON CREME BARS
This is from Betty Crocker. It begins, "Oatmeal cookie mix jump-starts the crust to a classic homemade lemon bar."
Prep Time: 10 minutes; Total Time: 1 hour 20 minutes; Makes 25 servings
To view this online, click here.
Ingredients
1/2 cup cold butter
1 pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix
1 egg
1 can (14 oz) sweetened condensed milk (not evaporated)
2 teaspoons grated lemon peel
1/4 cup lemon juice
Directions
Heat oven to 350°F. Spray bottom of 8-inch square pan with cooking spray.
In large bowl, cut butter into cookie mix, using fork or pastry blender. Stir in egg until mixture is crumbly. Press half of cookie mixture into bottom of pan; bake 15 minutes.
In small bowl, stir condensed milk, lemon peel and lemon juice until thick. Spread over baked crust. Crumble remaining cookie mixture over top. Bake about 25 minutes longer or until light golden brown. Refrigerate 30 minutes or until set. For bars, cut into 5 rows by 5 rows. Store covered in refrigerator.
Tips from the Betty Crocker Kitchens
tip 1
You'll need 2 medium lemons to get 1/4 cup juice.
tip 2
Cut bars into bite-size squares and serve in mini paper cups.
Tip 3
Use fresh lemon juice for the best lemon flavor.
SALTED MARGARITA BARS
This is from Vaughn Vreeland in The New York Times cooking newsletter. Vaughn wrote, "This edible cocktail is an ideal party dessert, mingling all the fun of a margarita — and its salted rim — with the efficiency of a slab pie. Key lime pie's boozier, saltier cousin, it comes together quickly and maintains its consistency when frozen, making it a great make-ahead treat for a barbecue or a trip to the beach. Any tequila will work, but blanco is preferred for its milder taste. Don’t make the curd more than 10 minutes in advance, as the lime juice will start to thicken it, which could affect the bake."
Yield: 16 bars; Time: 45 minutes, plus 2 hours' freezing
To view this online, go to https://cooking.nytimes.com/recipes/1022342-salted-margarita-bars.
Ingredients
For the Crust:
1/2 cup unsalted butter (1 stick), melted, plus more for greasing the pan
About 40 saltine crackers (from one 4-ounce sleeve)
1 tablespoon granulated sugar
1 teaspoon kosher salt
For the Filling:
2 teaspoons lime zest plus 1/2 cup juice (from about 4 limes)
1/4 cup tequila (preferably blanco)
2 tablespoons orange liqueur, such as Grand Marnier
Pinch of kosher salt
5 large egg yolks
1 (14-ounce) can sweetened condensed milk
Flaky salt, for finishing
Preparation
Heat the oven to 350 degrees. Lightly grease a 9-inch square baking pan with butter (or use the wrapper from your stick of butter). Line the buttered pan with parchment, leaving an overhang on two sides. (This will help you pull the bars out of the pan easily.)
Prepare the crust: In a food processor, pulse the saltines until ground like coarse sand. (Alternatively, place them in a zip-top bag and use a rolling pin to crush them.) It’s OK if there are a few larger pieces. Add the melted butter, sugar and salt, and pulse a few more times until all the crumbs are evenly saturated (or mix to combine in a medium bowl). Pour the mixture into the lined pan, press into an even layer and freeze for about 15 minutes.
After the crust has chilled, bake it until fragrant and golden brown, about 15 to 18 minutes.
While the crust cools, make the filling: In a liquid measuring cup or small bowl, combine the lime zest, lime juice, tequila, orange liqueur and salt.
In a medium bowl, whisk together the yolks and sweetened condensed milk. Add the tequila-lime mixture to the yolk mixture, whisk to combine, then pour into the prepared crust. (It’s OK if the crust is not yet completely cool.) You may be tempted to prepare the curd earlier, but don’t do so more than 10 minutes before baking, as the lime juice will start to thicken it, which could affect the bake.
Bake 15 to 17 minutes until the curd is set around the edges and slightly jiggly in the center.
Transfer to a rack to cool slightly, then freeze for at least 2 hours.
After freezing, remove the bars from the pan using the parchment paper overhang and transfer to a cutting board. Sprinkle with flaky salt, cut into 16 bars and serve right away. Store leftovers in the freezer. Cheers!
BROWNIE PIE
This is from Elizabeth Mervosh at Allrecipes. Elizabeth wrote, "This brownie pie is rich and fudgy with a perfectly crisp crust. Definitely serve with ice cream, whipped cream, and salted caramel."
Prep Time: 30 minutes; Freeze Time: 30 minutes; Cool Time: 1 hour 30 minutes; Bake Time: 55 minutes; Total Time: 3 hours 25 minutes; Servings: 6; Yield: 1 brownie pie
To view this online, go to https://www.allrecipes.com/recipe/8487044/brownie-pie/.
Ingredients
Crust:
1-1/4 cups all-purpose flour, plus more for rolling
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
1/2 cup cold unsalted butter, cut into 1/2-inch pieces
3 tablespoons ice water, or more as needed
Filling:
10 tablespoons unsalted butter, melted and cooled
3/4 cup granulated sugar
2 large eggs, at room temperature
1 large egg yolk, at room temperature
2 tablespoons canola oil
1 teaspoon vanilla extract
3/4 cup unsweetened cocoa powder
1/2 cup all-purpose flour
2 teaspoons instant espresso granules
1/2 teaspoon kosher salt
1/2 cup chopped walnuts or hazelnuts
1/2 cup semisweet chocolate chips, divided
Directions
For the crust, combine flour, sugar, and teaspoon salt in a food processor and pulse about 3 times until combined. Scatter cold butter over flour mixture in food processor. Pulse about 6 times until butter resembles pea-sized pieces. Drizzle 3 tablespoons water over butter mixture. Pulse about 6 times until couscous-like beads of dough form, adding 1 more tablespoon ice water if needed.
Transfer dough to a work surface, and press into a single mass. Shape and flatten dough into a disk. Wrap in plastic wrap, and chill for at least 1 hour or up to 2 days.
Unwrap dough and place on a lightly floured work surface. Let dough sit at room temperature for 10 minutes to soften. Dust top of dough with flour. Using a lightly floured rolling pin, roll disk into a 12-inch circle. Place in a 9-inch pie plate, pressing into bottom and up sides of pie plate. Fold edges under, and crimp as desired. Cover with plastic wrap, and freeze for 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Place parchment paper over dough in pie plate; fill with pie weights or dried beans.
Bake in the preheated oven until crust is starting to set, about 15 minutes. Carefully remove pie plate from oven and take off parchment paper and pie weights. Return pie plate to oven, and bake until pie crust is light golden brown, 8 to 12 minutes. Transfer to a wire rack; let cool to room temperature, about 20 minutes.
Whisk together melted butter, sugar, eggs, egg yolk, canola oil, and vanilla extract in a bowl until blended and smooth. Whisk in cocoa, flour, instant espresso, and salt just until combined. Stir in nuts and 1/4 cup chocolate chips. Scrape mixture into cooled crust, and smooth top with a small offset spatula. Sprinkle remaining 1/4 cup chocolate chips on top of the pie.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes, covering the crust with aluminum foil if it gets too dark. Let cool 20 minutes before serving.
GINGERBREAD CUPCAKES WITH GINGERBREAD FROSTING
Just the name of this got my attention. It's from Baking at Home, and begins, "These gingerbread cupcakes have a moist, soft crumb and a delicate flavor of molasses and spices. A sweet gingerbread frosting brightens the flavor of the cupcakes. If you’re a gingerbread lover, then this recipe is for you."
Prep Time: 10 minutes; Cook Time: 22 minutes; Total Time: 32 minutes; Yield: 12 cupcakes
To view this online, go to https://bakingathome.com/recipe/gingerbread-cupcakes-with-gingerbread-frosting/.
Ingredients
Cupcakes
1/2 C. Crisco® All-Vegetable Shortening *can also use unsalted butter at room temperature.
1/2 C. light brown sugar packed firmly in cup
1 large egg, room temperature
1/2 C. Grandma’s Molasses®
1/2 C. whole milk, room temperature
1 tsp. Spice Islands® Pure Vanilla Extract
1-1/3 C. all-purpose flour
1/2 tsp. Clabber Girl® Baking Powder
1/2 tsp. Clabber Girl® Baking Soda
1/2 tsp. kosher salt
1-1/2 tsp. Spice Islands® Ground Ginger
1/2 tsp. Spice Islands® Ground Nutmeg
1 tsp. Spice Islands® Ground Saigon Cinnamon
1/8 tsp. Spice Islands® Allspice *can be omitted if you do not have it on-hand
Frosting
1/2 C. butter unsalted, room temperature
1/2 C. Crisco® All-Vegetable Shortening
4 C. powdered sugar
1/4 C. milk
1 Tbsp. Grandma’s® Molasses
1/4 tsp. Spice Islands® Ground Ginger
Directions
Cupcakes
Preheat the oven to 350°F and line a 12-count cupcake pan with liners; set aside.
In a stand mixer fitted with the paddle attachment, add the shortening and brown sugar; beat on medium speed until fluffy; about one minute.
Add the extract, molasses, egg, and milk. The mixture will look a little bumpy at first but will even out once the dry ingredients are added. Be sure to scrape down the stand mixer bowl with a rubber spatula since this batter will become sticky.
Reduce the stand mixer speed to low and slowly add in the flour, spices, salt, baking powder, and baking soda. Scrape down the bowl sides to mix all the batter.
Scoop batter into lined cupcake pan and fill each about 3/4 of the way. This recipe makes exactly 12 standard cupcakes.
Bake cupcakes for 20-23 minutes. A toothpick or tester inserted into the center of a cupcake will come out clean once removed.
Allow cupcakes to cool for at least one hour before frosting.
Frosting
Add room temperature butter, shortening, ginger, and molasses to a stand mixer; mix on medium-low speed until creamy.
Slowly add the powdered sugar and reduce the stand mixer speed to low. Once the ingredients start to incorporate, add the milk, and increase the speed. Use a rubber spatula to scrape down the sides. The frosting will be thick and moist. If it is too dry add a tablespoon more of milk.
Fill a piping bag fitted with a large star tip with frosting and ice cooled cupcakes. Pipe cupcakes, and then sprinkle each with gold sanding sugar. Garnish each cupcake with a topper and enjoy!
Tips
HOW TO MAKE THE GINGERBREAD FROSTING
Making gingerbread frosting is easier than you think! Typically, we use a cream cheese buttercream recipe, but adding subtle flavors of ginger and molasses sounded appealing for these holiday cupcakes. The trick is you only need a little bit of molasses and ginger flavoring to not overpower the buttercream. I used both room temperature butter and shortening in this frosting so that it would pipe well and get those perfectly crusted outer edges on the swirls.
Made in a stand mixer fitted with the paddle attachment, the end result was a sweet, rich frosting that had a subtle, warm taste of molasses, and ginger. This recipe adequately piped twisty swirls on 12 cupcakes. Consider doubling it for larger cupcake quantities.
STORING
Since these are made with fresh dairy ingredients like butter and milk they do need to be refrigerated. Store gingerbread cupcakes in an airtight container for up to 3 days for best flavor and texture.
These can also be frozen with or without frosting. To freeze, place frosted cupcakes on a parchment-lined baking sheet. Freeze for 2-3 hours or until solid. Once solid, wrap each with plastic wrap and store in an airtight, freezer-safe container.
CHOCOLATE CUPCAKES WITH A PEPPERMINT FROSTING
Just the name of this got my attention. This is from Baking at Home, and can be found at https://bakingathome.com/recipe/chocolate-cupcakes-with-a-peppermint-frosting/.
Ingredients
3/4 C. all-purpose flour
1/2 C. unsweetened natural cocoa powder
2 tsp. Clabber Girl® Baking Powder
1 tsp. Clabber Girl® Baking Soda
1/4 tsp. salt
1 C. granulated sugar
2 large eggs
1/3 C. Crisco® Pure Vegetable Oil
2 tsp. Spice Islands® Pure Vanilla Extract
1/2 C. whole milk
For the frosting
4 C. confectioners sugar
1/2 C. unsalted butter, room temperature
1/4 tsp. peppermint extract
3 Tbsp. milk or heavy cream
crushed peppermints for topping
Directions
Preheat oven to 350 degrees.
Add flour, cocoa powder, baking powder, baking soda, salt, and sugar in a large bowl and whisk to combine.
In another large bowl add eggs, oil, vanilla, and milk and whisk to combine.
Slowly incorporate wet ingredients into the dry ingredients by folding it in until just combined.
Spoon into muffin tins with liners filling halfway and bake for 18-21 minutes until a toothpick can be inserted and come out clean.
Remove from the oven and let cool completely.
While the cupcakes cool, make the icing by adding butter to a bowl and beating with an electric mixer at medium speed until creamy.
Slowly add in confectioner’s sugar a little at a time until all has been added.
Add peppermint extract and milk and continue to mix until the icing is smooth and fluffy, about 3-5 minutes.
Top cupcakes with desired amount of frosting and sprinkle with crushed peppermint.
PUMPKIN PATCH BROWNIES
This is from Lauren Miyashiro on Delish. The recipe begins, “The sweetest pumpkin patch you ever did see.”
Total Time: 1 hour; Prep Time: 20 minutes; Level: Easy; Serves: 8 - 10.
To view this online, click here.
Ingredients
1 box brownie mix, plus required ingredients
1 c. white chocolate chips
1 tbsp. vegetable oil
green food coloring
1 can chocolate frosting
1 c. crushed oreos
Pumpkin candies
Directions
Preheat oven to 350° and line a 9-x-13” pan with parchment paper then grease with cooking spray. Prepare brownie batter according to package instructions. Pour batter into prepared pan and bake until a toothpick has moist crumbs, 28 to 30 minutes. Let cool completely.
In a small bowl, combine white chocolate chips, vegetable oil and green food coloring. Microwave in 30-second intervals until melted. Stir until smooth then transfer to a small ziplock bag and cut the tip of one corner to pipe.
Spread chocolate frosting over the brownies, then sprinkle with crushed Oreos. Using the green chocolate, pipe vines over the surface of the brownies, then scatter pumpkin candies on top of the brownies.
Slice into squares and serve.
FRESH FRUIT YOGURT POPS
This comes from Vegetarian Times (July/August 2005 issue, page 65), and begins, "Corn syrup keeps these super-simple treats from developing ice crystals or freezing into blocks. Feel free to play around with fruit combinations." It also states, "Any summer fruit except watermelon, which has too high of a water content, will work in this recipe for healthy, colorful popsicles." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/fresh-fruit-yogurt-pops-recipe/.
Ingredients
2 cups low-fat vanilla yogurt
1 tsp. vanilla extract
1 Tbs. fresh lemon juice
1/4 cup corn syrup
2 cups fresh summer fruit, such as raspberries, pitted cherries, etc.
Preparation
Place yogurt, vanilla, lemon juice, corn syrup and 1 cup fruit in blender or food processor, and purée until smooth. Add remaining fruit, and pulse 3 or 4 times, or until fruit is broken down into small pieces.
Pour mixture into 8 1/2-cup frozen-pop molds. Place top on mold; insert wooden sticks. Freeze at least 4 hours.
OATMEAL LEMON CREME BARS
This is from Betty Crocker. It begins, "Oatmeal cookie mix jump-starts the crust to a classic homemade lemon bar."
Prep Time: 10 minutes; Total Time: 1 hour 20 minutes; Makes 25 servings
To view this online, click here.
Ingredients
1/2 cup cold butter
1 pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix
1 egg
1 can (14 oz) sweetened condensed milk (not evaporated)
2 teaspoons grated lemon peel
1/4 cup lemon juice
Directions
Heat oven to 350°F. Spray bottom of 8-inch square pan with cooking spray.
In large bowl, cut butter into cookie mix, using fork or pastry blender. Stir in egg until mixture is crumbly. Press half of cookie mixture into bottom of pan; bake 15 minutes.
In small bowl, stir condensed milk, lemon peel and lemon juice until thick. Spread over baked crust. Crumble remaining cookie mixture over top. Bake about 25 minutes longer or until light golden brown. Refrigerate 30 minutes or until set. For bars, cut into 5 rows by 5 rows. Store covered in refrigerator.
Tips from the Betty Crocker Kitchens
tip 1
You'll need 2 medium lemons to get 1/4 cup juice.
tip 2
Cut bars into bite-size squares and serve in mini paper cups.
Tip 3
Use fresh lemon juice for the best lemon flavor.
SALTED MARGARITA BARS
This is from Vaughn Vreeland in The New York Times cooking newsletter. Vaughn wrote, "This edible cocktail is an ideal party dessert, mingling all the fun of a margarita — and its salted rim — with the efficiency of a slab pie. Key lime pie's boozier, saltier cousin, it comes together quickly and maintains its consistency when frozen, making it a great make-ahead treat for a barbecue or a trip to the beach. Any tequila will work, but blanco is preferred for its milder taste. Don’t make the curd more than 10 minutes in advance, as the lime juice will start to thicken it, which could affect the bake."
Yield: 16 bars; Time: 45 minutes, plus 2 hours' freezing
To view this online, go to https://cooking.nytimes.com/recipes/1022342-salted-margarita-bars.
Ingredients
For the Crust:
1/2 cup unsalted butter (1 stick), melted, plus more for greasing the pan
About 40 saltine crackers (from one 4-ounce sleeve)
1 tablespoon granulated sugar
1 teaspoon kosher salt
For the Filling:
2 teaspoons lime zest plus 1/2 cup juice (from about 4 limes)
1/4 cup tequila (preferably blanco)
2 tablespoons orange liqueur, such as Grand Marnier
Pinch of kosher salt
5 large egg yolks
1 (14-ounce) can sweetened condensed milk
Flaky salt, for finishing
Preparation
Heat the oven to 350 degrees. Lightly grease a 9-inch square baking pan with butter (or use the wrapper from your stick of butter). Line the buttered pan with parchment, leaving an overhang on two sides. (This will help you pull the bars out of the pan easily.)
Prepare the crust: In a food processor, pulse the saltines until ground like coarse sand. (Alternatively, place them in a zip-top bag and use a rolling pin to crush them.) It’s OK if there are a few larger pieces. Add the melted butter, sugar and salt, and pulse a few more times until all the crumbs are evenly saturated (or mix to combine in a medium bowl). Pour the mixture into the lined pan, press into an even layer and freeze for about 15 minutes.
After the crust has chilled, bake it until fragrant and golden brown, about 15 to 18 minutes.
While the crust cools, make the filling: In a liquid measuring cup or small bowl, combine the lime zest, lime juice, tequila, orange liqueur and salt.
In a medium bowl, whisk together the yolks and sweetened condensed milk. Add the tequila-lime mixture to the yolk mixture, whisk to combine, then pour into the prepared crust. (It’s OK if the crust is not yet completely cool.) You may be tempted to prepare the curd earlier, but don’t do so more than 10 minutes before baking, as the lime juice will start to thicken it, which could affect the bake.
Bake 15 to 17 minutes until the curd is set around the edges and slightly jiggly in the center.
Transfer to a rack to cool slightly, then freeze for at least 2 hours.
After freezing, remove the bars from the pan using the parchment paper overhang and transfer to a cutting board. Sprinkle with flaky salt, cut into 16 bars and serve right away. Store leftovers in the freezer. Cheers!
BROWNIE PIE
This is from Elizabeth Mervosh at Allrecipes. Elizabeth wrote, "This brownie pie is rich and fudgy with a perfectly crisp crust. Definitely serve with ice cream, whipped cream, and salted caramel."
Prep Time: 30 minutes; Freeze Time: 30 minutes; Cool Time: 1 hour 30 minutes; Bake Time: 55 minutes; Total Time: 3 hours 25 minutes; Servings: 6; Yield: 1 brownie pie
To view this online, go to https://www.allrecipes.com/recipe/8487044/brownie-pie/.
Ingredients
Crust:
1-1/4 cups all-purpose flour, plus more for rolling
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
1/2 cup cold unsalted butter, cut into 1/2-inch pieces
3 tablespoons ice water, or more as needed
Filling:
10 tablespoons unsalted butter, melted and cooled
3/4 cup granulated sugar
2 large eggs, at room temperature
1 large egg yolk, at room temperature
2 tablespoons canola oil
1 teaspoon vanilla extract
3/4 cup unsweetened cocoa powder
1/2 cup all-purpose flour
2 teaspoons instant espresso granules
1/2 teaspoon kosher salt
1/2 cup chopped walnuts or hazelnuts
1/2 cup semisweet chocolate chips, divided
Directions
For the crust, combine flour, sugar, and teaspoon salt in a food processor and pulse about 3 times until combined. Scatter cold butter over flour mixture in food processor. Pulse about 6 times until butter resembles pea-sized pieces. Drizzle 3 tablespoons water over butter mixture. Pulse about 6 times until couscous-like beads of dough form, adding 1 more tablespoon ice water if needed.
Transfer dough to a work surface, and press into a single mass. Shape and flatten dough into a disk. Wrap in plastic wrap, and chill for at least 1 hour or up to 2 days.
Unwrap dough and place on a lightly floured work surface. Let dough sit at room temperature for 10 minutes to soften. Dust top of dough with flour. Using a lightly floured rolling pin, roll disk into a 12-inch circle. Place in a 9-inch pie plate, pressing into bottom and up sides of pie plate. Fold edges under, and crimp as desired. Cover with plastic wrap, and freeze for 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Place parchment paper over dough in pie plate; fill with pie weights or dried beans.
Bake in the preheated oven until crust is starting to set, about 15 minutes. Carefully remove pie plate from oven and take off parchment paper and pie weights. Return pie plate to oven, and bake until pie crust is light golden brown, 8 to 12 minutes. Transfer to a wire rack; let cool to room temperature, about 20 minutes.
Whisk together melted butter, sugar, eggs, egg yolk, canola oil, and vanilla extract in a bowl until blended and smooth. Whisk in cocoa, flour, instant espresso, and salt just until combined. Stir in nuts and 1/4 cup chocolate chips. Scrape mixture into cooled crust, and smooth top with a small offset spatula. Sprinkle remaining 1/4 cup chocolate chips on top of the pie.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes, covering the crust with aluminum foil if it gets too dark. Let cool 20 minutes before serving.
GINGERBREAD CUPCAKES WITH GINGERBREAD FROSTING
Just the name of this got my attention. It's from Baking at Home, and begins, "These gingerbread cupcakes have a moist, soft crumb and a delicate flavor of molasses and spices. A sweet gingerbread frosting brightens the flavor of the cupcakes. If you’re a gingerbread lover, then this recipe is for you."
Prep Time: 10 minutes; Cook Time: 22 minutes; Total Time: 32 minutes; Yield: 12 cupcakes
To view this online, go to https://bakingathome.com/recipe/gingerbread-cupcakes-with-gingerbread-frosting/.
Ingredients
Cupcakes
1/2 C. Crisco® All-Vegetable Shortening *can also use unsalted butter at room temperature.
1/2 C. light brown sugar packed firmly in cup
1 large egg, room temperature
1/2 C. Grandma’s Molasses®
1/2 C. whole milk, room temperature
1 tsp. Spice Islands® Pure Vanilla Extract
1-1/3 C. all-purpose flour
1/2 tsp. Clabber Girl® Baking Powder
1/2 tsp. Clabber Girl® Baking Soda
1/2 tsp. kosher salt
1-1/2 tsp. Spice Islands® Ground Ginger
1/2 tsp. Spice Islands® Ground Nutmeg
1 tsp. Spice Islands® Ground Saigon Cinnamon
1/8 tsp. Spice Islands® Allspice *can be omitted if you do not have it on-hand
Frosting
1/2 C. butter unsalted, room temperature
1/2 C. Crisco® All-Vegetable Shortening
4 C. powdered sugar
1/4 C. milk
1 Tbsp. Grandma’s® Molasses
1/4 tsp. Spice Islands® Ground Ginger
Directions
Cupcakes
Preheat the oven to 350°F and line a 12-count cupcake pan with liners; set aside.
In a stand mixer fitted with the paddle attachment, add the shortening and brown sugar; beat on medium speed until fluffy; about one minute.
Add the extract, molasses, egg, and milk. The mixture will look a little bumpy at first but will even out once the dry ingredients are added. Be sure to scrape down the stand mixer bowl with a rubber spatula since this batter will become sticky.
Reduce the stand mixer speed to low and slowly add in the flour, spices, salt, baking powder, and baking soda. Scrape down the bowl sides to mix all the batter.
Scoop batter into lined cupcake pan and fill each about 3/4 of the way. This recipe makes exactly 12 standard cupcakes.
Bake cupcakes for 20-23 minutes. A toothpick or tester inserted into the center of a cupcake will come out clean once removed.
Allow cupcakes to cool for at least one hour before frosting.
Frosting
Add room temperature butter, shortening, ginger, and molasses to a stand mixer; mix on medium-low speed until creamy.
Slowly add the powdered sugar and reduce the stand mixer speed to low. Once the ingredients start to incorporate, add the milk, and increase the speed. Use a rubber spatula to scrape down the sides. The frosting will be thick and moist. If it is too dry add a tablespoon more of milk.
Fill a piping bag fitted with a large star tip with frosting and ice cooled cupcakes. Pipe cupcakes, and then sprinkle each with gold sanding sugar. Garnish each cupcake with a topper and enjoy!
Tips
HOW TO MAKE THE GINGERBREAD FROSTING
Making gingerbread frosting is easier than you think! Typically, we use a cream cheese buttercream recipe, but adding subtle flavors of ginger and molasses sounded appealing for these holiday cupcakes. The trick is you only need a little bit of molasses and ginger flavoring to not overpower the buttercream. I used both room temperature butter and shortening in this frosting so that it would pipe well and get those perfectly crusted outer edges on the swirls.
Made in a stand mixer fitted with the paddle attachment, the end result was a sweet, rich frosting that had a subtle, warm taste of molasses, and ginger. This recipe adequately piped twisty swirls on 12 cupcakes. Consider doubling it for larger cupcake quantities.
STORING
Since these are made with fresh dairy ingredients like butter and milk they do need to be refrigerated. Store gingerbread cupcakes in an airtight container for up to 3 days for best flavor and texture.
These can also be frozen with or without frosting. To freeze, place frosted cupcakes on a parchment-lined baking sheet. Freeze for 2-3 hours or until solid. Once solid, wrap each with plastic wrap and store in an airtight, freezer-safe container.
CHOCOLATE CUPCAKES WITH A PEPPERMINT FROSTING
Just the name of this got my attention. This is from Baking at Home, and can be found at https://bakingathome.com/recipe/chocolate-cupcakes-with-a-peppermint-frosting/.
Ingredients
3/4 C. all-purpose flour
1/2 C. unsweetened natural cocoa powder
2 tsp. Clabber Girl® Baking Powder
1 tsp. Clabber Girl® Baking Soda
1/4 tsp. salt
1 C. granulated sugar
2 large eggs
1/3 C. Crisco® Pure Vegetable Oil
2 tsp. Spice Islands® Pure Vanilla Extract
1/2 C. whole milk
For the frosting
4 C. confectioners sugar
1/2 C. unsalted butter, room temperature
1/4 tsp. peppermint extract
3 Tbsp. milk or heavy cream
crushed peppermints for topping
Directions
Preheat oven to 350 degrees.
Add flour, cocoa powder, baking powder, baking soda, salt, and sugar in a large bowl and whisk to combine.
In another large bowl add eggs, oil, vanilla, and milk and whisk to combine.
Slowly incorporate wet ingredients into the dry ingredients by folding it in until just combined.
Spoon into muffin tins with liners filling halfway and bake for 18-21 minutes until a toothpick can be inserted and come out clean.
Remove from the oven and let cool completely.
While the cupcakes cool, make the icing by adding butter to a bowl and beating with an electric mixer at medium speed until creamy.
Slowly add in confectioner’s sugar a little at a time until all has been added.
Add peppermint extract and milk and continue to mix until the icing is smooth and fluffy, about 3-5 minutes.
Top cupcakes with desired amount of frosting and sprinkle with crushed peppermint.
PUMPKIN PATCH BROWNIES
This is from Lauren Miyashiro on Delish. The recipe begins, “The sweetest pumpkin patch you ever did see.”
Total Time: 1 hour; Prep Time: 20 minutes; Level: Easy; Serves: 8 - 10.
To view this online, click here.
Ingredients
1 box brownie mix, plus required ingredients
1 c. white chocolate chips
1 tbsp. vegetable oil
green food coloring
1 can chocolate frosting
1 c. crushed oreos
Pumpkin candies
Directions
Preheat oven to 350° and line a 9-x-13” pan with parchment paper then grease with cooking spray. Prepare brownie batter according to package instructions. Pour batter into prepared pan and bake until a toothpick has moist crumbs, 28 to 30 minutes. Let cool completely.
In a small bowl, combine white chocolate chips, vegetable oil and green food coloring. Microwave in 30-second intervals until melted. Stir until smooth then transfer to a small ziplock bag and cut the tip of one corner to pipe.
Spread chocolate frosting over the brownies, then sprinkle with crushed Oreos. Using the green chocolate, pipe vines over the surface of the brownies, then scatter pumpkin candies on top of the brownies.
Slice into squares and serve.
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