Friday, November 4, 2011

Gingerbread Cupcakes with Pumpkin Citrus Frosting

This recipe was one that I entered into the Betty Crocker Baker's Challenge...wasn't a finalist, but these are still fantastic holiday cupcakes if I say so myself!

Gingerbread Cupcakes with Pumpkin Citrus Frosting

1 package Betty Crocker GF Yellow Cake Mix
1/2 tablespoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon allspice
1/8 teaspoon nutmeg
1/8 teaspoon cloves
1/2 cup margarine
1/4 cup brown sugar
3 large eggs
2/3 cup non dairy milk
2 teaspoons lemon juice
1/4 cup light, unsulfured molasses

Preheat oven to 350F. Line muffin tins with cupcake liners.

In a medium bowl, combine cake mix and spices. Set aside.

In a small bowl, combine milk and lemon juice and allow to sit for 5-10 minutes.

In a large bowl, cream margarine and brown sugar until fluffy.  Beat in eggs. Add in  dry ingredients in two parts, alternating with soured milk.  Stir in molasses.

Fill muffin tins about 2/3 full and bake 20-25 minutes or until toothpick comes out clean.  Let cupcakes cool in pans for 10 minutes, then remove to cooling rack and allow to completely cool before frosting.

Pumpkin Citrus Frosting
1/4 cup yogurt
1/4 cup shortening
1/2 cup pumpkin puree
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1 tablespoon orange zest
1/2 teaspoon vanilla
5 cups powdered sugar

In a large bowl, beat yogurt, shortening, and pumpkin puree.  Add in spices, orange zest and vanilla.  Add in powdered sugar one cup at a time.  This frosting is thin, you can firm it up a little by refrigerating it.

This post is featured on Slightly Indulgent Tuesdays.

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