Candied Ginger Gingerbread Cupcakes Food

GINGERBREAD CUPCAKES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Beat in water and molasses. Combine the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and allspice; add to the creamed mixture. Beat on low speed until combined. Beat on medium for 2 minutes., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack to cool completely., For frosting, in a small bowl, cream the butter, cream cheese, brown sugar and salt until light and fluffy. Beat in maple syrup and vanilla. Gradually beat in confectioners' sugar until smooth. Frost cupcakes. Store in the refrigerator.

SPICED GINGERBREAD MINI CUPCAKES

Steps:

• For the spiced gingerbread cupcakes: Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin tin with cooking spray.
• Stir together the flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl.
• Whisk the melted butter, granulated sugar, molasses, sour cream and egg in a large bowl until smooth. Add the flour mixture and whisk just to combine. Divide the mixture among the muffin cups.
• Bake until puffed and a tester in the center of a cupcake comes out clean, 13 to 15 minutes. Cool in the tin for about 10 minutes, then use an offset spatula to ease them out and completely cool.
• For the lemon cream cheese frosting. Combine the cream cheese and butter in a medium bowl. Beat until smooth and fluffy, about 1 minute. Beat in the lemon zest and vanilla. Add the confectioners' sugar and mix until smooth, then beat until light and fluffy, about 1 minute.
• Split the cooled cupcakes in half crosswise. Spread or pipe a little filling on the cut side of each cupcake bottom. Top with the cupcake tops. Spread or pipe the remaining frosting on top of the cupcakes and decorate as desired.

GINGERBREAD CUPCAKES WITH CARAMELIZED MANGO BUTTERCREAM

Steps:

• Make the ginger syrup: Combine the granulated sugar, fresh ginger and 3/4 cup water in a small saucepan and bring to a boil over high heat. Cook until the sugar has melted and the mixture thickens slightly, about 2 minutes. Remove from the heat and let infuse for 30 minutes. Strain the syrup before using.
• Meanwhile, make the cupcakes: Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners and spray the liners with cooking spray.
• Sift together the flour, baking powder, baking soda, salt, ground ginger, cinnamon and cloves into a medium bowl.
• Whisk the melted butter, vegetable oil, brown sugar, eggs, molasses and 3/4 cup water in a large bowl. Add the dry ingredients to the wet ingredients and stir until the batter is smooth.
• Fill each paper liner with cup batter, about 1/4 inch below the top of the liner. Bake just until the tops feel firm and a toothpick inserted into the center comes out with a few moist crumbs attached, 12 to 15 minutes. Remove from the oven and brush the tops liberally with the ginger syrup. Let sit in the pan for 5 minutes before removing. Let the cupcakes cool completely on a wire rack before frosting.
• Make the buttercream: Heat 2 tablespoons butter in a large saute pan over high heat. Add the mangoes and cook until caramelized and soft, about 10 minutes. Transfer to a food processor and process until smooth. Pass the mixture through a medium-mesh strainer into a bowl. Discard the solids.
• In the bowl of a stand mixer fitted with a whisk attachment, beat the egg yolks on high speed until creamy and pale yellow, about 5 minutes.
• Spray a heatproof measuring cup with cooking spray. Combine the sugar and corn syrup in a saucepan and bring to a full rolling boil over medium-high heat. Cook without stirring until the syrup reaches the soft-ball stage, 238 degrees F to 242 degrees F on a candy thermometer. Immediately pour the syrup into the measuring cup to halt the cooking.
• Add a small amount of the sugar syrup to the beaten egg yolks, turn the mixer on to high speed and beat for about 5 seconds. Continue stopping the mixer, adding syrup and beating until all of the syrup is incorporated. Beat the mixture until it is completely cool.
• Add the remaining 2 cups butter, a few pieces at a time, beating until incorporated before adding more. When all of the butter has been blended in, add the vanilla and the mango puree and beat until combined.
• Frost the top of each cupcake liberally with the mango buttercream and garnish with the candied ginger.

CANDIED GINGER

Steps:

• In a small saucepan, bring sugar and water to a boil over medium heat; continue boiling, stirring occasionally, until sugar dissolves, about 5 minutes.
• Meanwhile, with a paring knife, slice ginger crosswire very thinly (about 1/8 inch thick). You should have about 1 cup.
• Add ginger slices to pan; simmer over medium-low heat until translucent and tender, 20 to 25 minutes. With a slotted spoon, transfer ginger to a wire rack set over a baking sheet lined with parchment or waxed paper; spread pieces so they are not touching. Let drain. Reserve ginger syrup (let cool; refrigerate in an airtight container up to 1 month).
• Pour 1/4 cup sugar into a small bowl; coat ginger slices, 1 or 2 at a time, in sugar. Store in an airtight container at room temperature, up to 1 month.

GINGERBREAD WITH CRYSTALLIZED GINGER

Steps:

• Preheat oven to 350°F. Butter and flour 8 x 8 x 2-inch baking pan. Mix first 7 ingredients inn medium bowl. Beat butter and brown sugar in large bowl until fluffy. Add molasses and egg and beat to blend. Beat in pear nectar, then dry ingredients and chopped ginger. Transfer batter to pan.
• Bake cake until tester inserted into center comes out clean, about 35 minutes. Transfer pan to rack; cool cake 15 minutes. Sift powdered sugar over cake. Cut cake into 16 squares. Serve warm or at room temperature.

BOBBY FLAY'S GINGERBREAD CUPCAKES WITH CARAMELIZED MANGO BUTTERCREAM

Steps:

• To make the cupcakes, combine the granlated sugar, fresh ginger, and 3/4 cup water in a small saucepan and bring to a boil over high heat. Cook until the sugar has melted and the mixture thickens slightly, about 2 minutes. Remove from the heat and let infuse for 30 minutes. Then strain the ginger syrup before using.
• Meanwhile, preheat the oven to 350°F. Line 12 muffin cups with paper liners and spray the liners with cooking spray.
• Sift together the flour, baking powder, baking soda, salt, ground ginger, cinnamon, and cloves into a medium bowl.
• Whisk the melted butter, oil, brown sugar, eggs, and molasses together in a large bowl. Add the dry ingredients and stir until the batter is smooth.
• Fill each paper liner with 1/3 cup of the batter, to come about 1/4 inch below the top of the liner. Bake just until the tops feel firm and a toothpick inserted into the center comes out with a few moist crumbs attached, 12 to 15 minutes. Remove from the oven and brush the tops liberally with the ginger syrup. Let sit in the pan for 5 minutes before removing. Let cool completely on a wire rack before frosting.
• To make the frosting, heat the 2 tablespoons butter in a large sauté pan over high heat. Add the mangos and cook until caramelized and soft, about 10 minutes. Transfer to a food processor and process until smooth. Pass the mixture through a medium-mesh strainer into a bowl. Discard the solids.
• In the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks on high speed until creamy and pale yellow, about 5 minutes.
• Spray a heatproof measuring cup with cooking spray. Combine the sugar and corn syrup in a saucepan and bring to a full rolling boil over medium-high heat. Cook without stirring until the syrup reaches the soft-ball stage, 238° to 242°F on a candy thermometer. Immediately pour it into the measuring cup to halt the cooking.
• Add a small amount of the syrup to the beaten egg yolks, turn the mixer on to high speed, and beat for about 5 seconds. Continue stopping the mixer, adding syrup, and beating in the same manner until all of the syrup is incorporated. Beat the mixture until it is completely cool.
• Add the remaining 2 cups butter, a few pieces at a time, beating until incorporated before adding the next pieces. When all of the butter has been blended in, add the vanilla and the mango puree and beat until combined.
• Frost the top of each cupcake liberally with the buttercream, and garnish with the candied ginger.