Mini's
Ginger Wonderland Cupcakes
Created
by Leslie Fiet, Mini's in Salt Lake City, Utah
Makes
30 Mini Cupcakes
Preheat
oven to 350 degrees Fahrenheit.
Ingredients:
0.25 cup Sour Cream
0.25 cup Buttermilk
0.5 cup Unsweetened Applesauce
0.5 cup Soybean Oil
1.5 cups Dark Molasses
0.25 cup Unsalted Butter (at room temperature)
2 Large Eggs and 1 Additional Egg Yolk
1 tbsp. Vanilla Extract
Procedure:
Combine all ingredients listed above in a large mixing
bowl, and mix on low speed with a wire whisk attachment
for about one minute, until all wet ingredients are blended.
Ingredients:
2 cups Unbleached Flour
1 cup Sugar
2 tbsp Ground Ginger
1 tbsp Baking Powder
2 tsp. Ground Cinnamon
0.5 tsp. Salt
0.25 tsp. Ground Nutmeg
0.25 tsp. Ground Cloves
Procedures:
1. In a
separate bowl, combine all dry ingredients listed just
above and stir until well blended. Add the dry mixture
to your wet mixture, and blend until most of the lumps
disappear and small air bubbles start to form.
2.
Pour batter into (mini) cupcake pans and bake for 17 minutes.
Cupcakes are done when you can apply light pressure to
the top of the cupcake and it bounces back.
3.
Once cupcakes are cooled, soak each one in Ginger Simple
Syrup (recipe follows), frost with your favorite cream
cheese frosting and top each with a small gingerbread
man.
Ginger
Simple Syrup
Ingredients:
0.25 cup SKYY Infusions Ginger
0.5 cup Water
0.5 cup Brown Sugar
1 tbsp. Freshly Grated Ginger
Procedure:
Place all ingredients into a saucepan, and cook on the
stove on medium high heat until bubbly. Remove from heat
and let cool before soaking the cupcakes.
SKYY
Cocktail and Treat Recipes:
Candy
Corn Cocktail
Cherry
Delight
Citrus
Winter Warmer
Ghostly
Coolada
Island
Holiday Punch
Mini's
Ginger Wonderland Cupcakes
Rustic
Apple Tarts Infused with SKYY Infusions Ginger
Vampire's
Punch
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