Wednesday, December 7, 2011

Gingerbread Latte Cupcakes

I'm in Cincinnati this week chilling at Kristi's place between residency interviews.  This being the furthest I'm traveling I was hoping for a bit of warmer weather, but unfortunately the snow came with me.  But since we're (I use this plural loosely, Kristi is supervising from the couch with her computer and a textbook in her lap while I slave away in the kitchen) indoors baking, I suppose the weather outside doesn't have much bearing on the evening.

The peppermint mocha cupcakes we made last New Years and pumpkin spice latte (multiple versions) this fall were such crowd pleasers the natural course of action was to try yet another Starbucks holiday concoction in cupcake form.  Choosing between gingerbread and eggnog was a simple decision; eggnog is bordering on vile and gingerbread is a Christmas party in your mouth.  A brief Google search and the discovery of molasses in the kitchen cupboard sealed the deal.  And a facebook status poll about frosting confirmed that topping half with cinnamon whipped cream and the others with lemon cream cheese frosting was the way to finish off these cupcakes.  Each frosting recipe is enough for 12 cupcakes, double if you want to try just one variety.
Gingerbread Latte Cupcakes (adapted from Bakers Royale)
makes 24 cupcakes

Cupcake Batter
1 stick butter, room temperature
1 cup sugar
1 cup blackstrap molasses
2 large eggs
1 cup strong, hot coffee
2 teaspoons baking soda
2 1/2 cups all-purpose flour
1 tablespoon ground ginger
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon salt

Cinnamon Whipped Cream Frosting
1/2 pint heavy whipping cream
1/2 cup powdered sugar
1/2 teaspoon vanilla

Lemon Cream Cheese Frosting
8oz cream cheese
1 tablespoon butter
1 teaspoon lemon juice
1 cup powdered sugar

Preheat oven to 350.
Beat butter and sugar together until fluffy.
Add molasses and eggs.
Stir baking soda into coffee (in a decent size mug, it will foam a little) and add to bowl.
Mix in spices and salt.
Slowly add flour.
Divide evenly in lined cupcake tins.

Bake for 18 minutes.
Let cool on wire rack before frosting.

Whip cream and vanilla with stand mixer until about halfway to whipped cream consistency.
Add powdered sugar and beat with close supervision until cream is thick.
Chill for a bit before piping onto cupcakes.

Beat cream cheese and butter together until well blended.
Add lemon juice and powdered sugar.
Use piping bag and Wilton 1M tip to frost cupcakes.

Store cupcakes in refrigerator until ready to serve.

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