Halloween 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.

GINGERBREAD CUPCAKES

Steps:

• Preheat oven to 350°F (177°C). Line 12-count muffin pan with cupcake liners. Set aside.
• In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium speed until creamy. Beat in the egg until combined, scraping down the sides and bottom of the bowl as needed. Beat in the milk, molasses, and vanilla on medium speed. Mixture will be piecey and not fully combined. That's ok.
• In a medium bowl, toss the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice together until combined. With the mixer running on low speed, slowly pour the dry ingredients into the wet ingredients. Mix until just combined. Scrape down the sides and bottom of the bowl as needed.
• Fill cupcake liners 2/3 of the way full, no more. Bake for 19-21 minutes or until a toothpick inserted in the center comes out mostly clean. Allow to cool completely before frosting.
• Prepare cream cheese frosting. Frost cooled cupcakes immediately before serving. Unfrosted cupcakes remain fresh covered tightly at room temperature for 2 days. Store frosted cupcakes in the refrigerator for up to 3-4 days and allow to come to room temperature before serving.

GINGERBREAD CUPCAKES

Steps:

• Line eight 2 1/2 inch muffin cups with paper bake cups.
• In a medium mixing bowl stir together th flour, baking powder, ginger, cinnamon, soda, and salt.
• Set aside.
• In a small mixing bowl stir together the egg white, molasses, water, and oil.
• All molasses mixture to dry mixture, stirring just until moistened.
• Bake in a 350 degree oven for 15-20 minutes or until cupcakes spring back when pressed lightly in center.
• Remove from pan.
• Serve warm, or cool on a wire rack.

HALLOWEEN GINGERBREAD CUPCAKES

Steps:

• Preheat oven to 350 degrees F. Line muffin pans with 12 to 18 Reynolds® StayBrite® Baking Cups with a black swirl design.
• Beat butter and sugar together in a large bowl with an electric mixer on medium speed for 30 seconds. Add baking powder, cinnamon, ginger, baking soda, and salt. Beat until combined, scraping down sides of the bowl as necessary. Beat in eggs, one at a time.
• Whisk together the milk and molasses in a medium bowl. Alternately add flour and milk mixture to the butter mixture, beating on low speed after each addition just until combined. Spoon batter evenly into prepared muffin cups, filling each about three-fourths full.
• Bake 18 to 20 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on a wire rack for 5 minutes. Carefully remove cupcakes from pans; cool completely on a wire rack.
• Frost with Cinnamon Vanilla Frosting. Sprinkle colored decorating sugars.
• Cinnamon Vanilla Frosting: Combine butter, sour cream, and vanilla in a large mixing bowl. Beat with an electric mixer on medium speed for 30 seconds. Gradually beat in powdered sugar and ground cinnamon. Thin with 1 to 2 tablespoons milk, if needed to reach desired consistency.

HALLOWEEN GINGERBREAD

Steps:

• Heat the butter, syrup, treacle and sugar in a medium saucepan over a low heat for 6-8 mins until the sugar has dissolved. Remove from the heat, and leave to cool for 10 mins.
• Briefly whisk the bicarb, ginger, cinnamon, mixed spice and plain flour in a large bowl to combine. Add a pinch of salt, and the butter and sugar to the mixture. Mix briefly with a spoon, then knead to a rough ball in the bowl. Add 1 tbsp water to bring to the dough together, if you need to. Tip out onto a worksurface and knead briefly again until you have a soft, pliable dough. Press out to a flat disk, wrap and freeze for 15 mins or chill for 30 mins.
• Roll the dough out on a lightly floured worksurface, split the dough into sections and work in batches if you need to. Roll out to 5mm thick. Cut out using a gingerbread person cutter. Reroll the offcuts. You'll get 20-25 depending on the size of your cutter.
• Transfer the biscuits to a parchment lined tray with a little room in-between and chill again for 10 mins.
• Heat the oven to 170C/150C fan/gas 3. Bake the gingerbread for 10-15 mins until the edges and lightly golden. Cool on the tray for 5 mins then transfer to a wire rack to cool completely.
• Mix icing sugar with ½-1 tbsp water to make a thick, pipeable icing. Transfer half of the icing to a piping bag and cut a very small hole in the bottom.
• To make the ghostsUsing the piping bag icing to make an outline around the gingerbread people and leave to set. Once set, add a drop more water to the remaining icing in the bowl to loosen slightly, then use to fill the ghost shapes. Use a cocktail stick to smooth out the icing right up to the set outline. Leave to set again. Add two black dots for the eyes, then an oval for the open mouth.
• To make the mummiesSnip a slightly larger hole in the piping bag at an angle, and go back and forth over the remaining gingerbread people, so it looks like bandages. Add two white dots as eyes and leave to dry. Add pupils to the white dots once set with the black writing icing.

HOLIDAY GINGERBREAD CUPCAKES

Steps:

• In a large bowl, beat the sugar, oil, egg whites and egg until well blended. Add applesauce and molasses; mix well. In a small bowl, combine the flours, baking soda, ginger, cinnamon, allspice and salt; gradually beat into applesauce mixture until blended., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Just before serving, top each cupcake with 1 tablespoon whipped topping.