Gingerbread Cupcakes
Ingredients
Instructions
  1. COOKIE DIRECTIONS
  2. Preheat oven to 350 and line cookie sheet with parchment paper
  3. Using a standing mixer, beat together the butter, sugar, and molasses
  4. Add in the water and mix until combined
  5. In a large bowl, combine the flour, and the spices
  6. Gradually mix in the dry ingredients into the wet
  7. Roll dough out on a floured surface to 1/4 inch in thickness
  8. Using your favorite gingerbread cookie cutter, cut out your shapes
  9. Bake in the oven for 10 minutes
  10. Allow to cool completely
  11. ICING DIRECTIONS
  12. Using the standing mixer, combine the egg whites, cream of tarter, vanilla and powder sugar and mix until combined and stiff peaks form
  13. Split icing into 2 bowls
  14. Add a few drops of red into the first bowl
  15. Leave the second bowl plain
  16. Mix until the red color until blended and the shade you want
  17. Scoop about 1/4 C of icing into their own bags.
  18. Decorate your cookies how ever you want.
  19. Allow icing to dry for a hour before enjoying!
  20. CUPCAKE DIRECTIONS
  21. Preheat oven to 350 degrees and line cupcake pan with the liners.
  22. In a large bowl, whisk together all dry ingredients
  23. Using a standing mixer, beat together the butter, egg, egg white, vanilla, molasses, sour cream and whole milk until combined
  24. Gradually beat in the dry ingredients until combined
  25. Fill cupcake liners about half way.
  26. Bake the cupcakes for 21 minutes.
  27. Allow to cool completely
  28. FROSTING DIRECTIONS
  29. Combine all ingredients into a standing mixer and mix on low speed until combined and stiff peaks form
  30. Scoop frosting into a piping bag fitted with a star tip
  31. Frost cooled cupcakes and sprinkle with some Christmas shimmer sprinkles
  32. Place a Mini Gingerbread man into the side of the cupcake
  33. Enjoy!
This post contains affiliate links

Terms of Use, Privacy Policy, Disclosure, Disclaimer