Ginger Spice Cupcakes With Cream Cheese Frosting White Whole Wheat Flour Food

GINGER-SPICE CUPCAKES WITH CREAM CHEESE FROSTING (WHITE WHOLE WHEAT FLOUR)

Steps:

• Heat oven to 375°F. Place Reynolds Baking Cups in each of 18 regular-size muffin cups.
• In large bowl, beat granulated sugar, 1/2 cup butter, the molasses and eggs with electric mixer on medium speed, or mix with spoon until well blended. Stir in flour, baking soda, salt, ginger, 1/2 teaspoon cinnamon, the allspice and water. Spoon about 1/4 cup batter into each muffin cup.
• Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove from pans; place on cooling racks. Cool completely, about 20 minutes.
• Meanwhile, in medium bowl, beat cream cheese, 1/4 cup butter, the lemon peel, 1 teaspoon cinnamon and the vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth. Beat in milk, 1 teaspoon at a time, until spreadable.
• Pipe or spread generous amount of frosting on top of each cupcake; sprinkle lightly with cinnamon, if desired. Store covered in refrigerator.

SPICE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat your oven to 325°F and line a muffin tin with cupcake liners.
• Combine all the dry ingredients: flour, spices, salt, and baking powder, in a bowl and whisk to blend. Set aside.
• In a large bowl beat the sugars and butter together until blended and fluffy, about 2 minutes on medium speed.
• Add one egg at a time, beating each addition into the sugar/butter mixture completely before adding the next one.
• Add in the milk and vanilla and beat until completely incorporated as well.
• Add the dry ingredients into the wet batter and using a rubber spatula or spoon, fold the flour into the mix. Continue to gently lift and fold, scraping down the sides and bottom of the bowl until all the flour is incorporated and no dry spots remain.
• Scoop into the cupcake liners so they're 3/4 of the way full. Place in oven and bake for 18 minutes. When the tops are golden brown and spring back against a gentle touch, or a toothpick inserted comes out clean, remove from the oven.
• Take baked cupcakes out of the tin and onto a cooling rack to cool, then repeat with the remaining batter.
• Allow the cupcakes to cool completely before frosting or storing. Store unfrosted cupcakes in an airtight container for 2 days at room temperature or in the fridge for 1 week.
• Beat together cream cheese, butter, salt, and vanilla until well blended and creamy.
• Add one cup of sifted powdered sugar at a time, beating between each addition until all the powdered sugar is added and you have a creamy, sweet frosting with no lumps.
• Add to piping bag or decorate cool cupcakes as desired.
• Store unused frosting in the fridge for 1 week, and store frosted cupcakes in the fridge for up to 1 week. Allow to come to room temp before serving.

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.

PECAN SPICE LAYER CAKE WITH CREAM CHEESE FROSTING

Steps:

• Make cake:.
• Put oven rack in middle position and preheat oven to 350°F
• Butter and flour cake pans, knocking out excess flour.
• Sift together cake flour, baking powder, baking soda, salt, and spices into a large bowl.
• Beat together butter (1 1/2 sticks) and brown sugar in another bowl with an electric mixer (fitted with paddle attachment if using a stand mixer) at medium-high speed until pale and fluffy, 3 to 5 minutes.
• Beat in eggs 1 at a time, beating well after each addition, then beat in vanilla.
• Reduce speed to low, then add flour mixture and sour cream alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
• Mix in pecans until just combined.
• Spoon batter evenly into pans, smoothing tops, then rap pans once or twice to expel any air bubbles.
• Bake until pale golden and a wooden pick inserted in center of cakes comes out clean, 30 to 35 minutes.
• Cool 10 minutes in pans on racks.
• Run a thin knife around edge of pans, then invert racks over pans and reinvert cakes onto racks to cool completely.
• Make frosting:.
• Beat together cream cheese, butter, and zest in a bowl with clean beaters at medium-high speed until fluffy, 1 to 2 minutes.
• Sift in confectioners sugar and stir with a wooden spoon until just combined, then add lemon juice and beat at medium-high speed until frosting is smooth.
• Assemble and frost cake:.
• Halve each cake layer horizontally with a long serrated knife using a gentle sawing motion.
• Put 1 layer, cut side up, on a cake stand or large plate and spread with about 3/4 cup frosting.
• Stack remaining cake layers, spreading about 3/4 cup frosting on each layer and ending with top cake layer cut side down.
• Spread top and side of cake with remaining frosting (about 3 1/2 cups) and coat side of cake with pecans (1 1/3 cups), gently pressing to help them adhere.
• ****Cook time does not include toasting the pecans or allowing cake to cool before frosting.
• Cooks' notes:.
• • Cake layers (not split) can be kept, wrapped individually in plastic wrap and placed in large sealed plastic bags, chilled 1 day or frozen 1 week. If frozen, thaw in bags at room temperature, about 2 hours.
• • Frosting can be made 1 day ahead and chilled, covered. Bring to room temperature, then stir until smooth before using.
• • Cake can be assembled and frosted 8 hours ahead, then kept, loosely covered with plastic wrap, at room temperature.

HONEY CAKE W/CINNAMON CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350. Grease 2- 9" cake pans.
• In a separate bowl, mix all dry ingredients, excluding sugar.
• Using the whisk attachment of a stand mixer, whisk together all wet ingredients and sugar and medium speed. Add eggs one at a time until well blended.
• Turn mixer to low, and add dry ingredients in batches until well incorporated You may need to scrape down the bowl a few times. Make sure to scrape up the bottom of the bowl too! (I use a 6 qt, so you may not need to do that!).
• Turn on medium for about 30 seconds.
• Bake for 45 minutes or until toothpick comes out clean. Remove pans from oven and set pans upside down on a cooling rack. Let cool for at least 10 minutes before attempting to remove pans.
• Fully cool before frosting.
• For the frosting:.
• Using room temperature cream cheese and butter, use paddle attachment on mixer and cream items together. Add Cinnamon and Vanilla.
• Add confectioners sugar slowly in batches with mixer on low speed.
• Add milk one tablespoon at a time until you've reached the desired consistency.