I went out for brunch this morning with my friend Lesley who is Scottish and delightful. She was asking what festive things I have been up to and my mind drew a blank. I think I started my Christmas planning a little too early and the past few weeks I haven’t really been doing anything festive… So this clearly needed to change.
2. I have too many Christmas wrappers – I ended up using the snowflake wrappers but you can’t even tell. Slightly disappointing for me but then I used blue sprinkles to compliment the paper and it looks snowy and magical!
3. The icing is AMAZING. It is cinnamon, lemon cream cheese icing. The flavours compliment each other so nicely but it is still light which cream cheese isn’t always.
4. Next time, I wouldn’t add water to the icing – it was the perfect consistency and then it became to runny. When I piped it out, it didn’t keep its perfect peak so well. Hopefully with refrigeration, the icing will become a little more stable.
5. There is a limited number and we are having an end-of-the-year-not-a-Christmas-party-on-December-12th tomorrow at work and there will be around 20 people there and I am only bringing 16 in… Hopefully everyone will stay calm and enjoy the festive treats!
The recipe below the cut.
18 cupakes Prep Time: 40 Minutes Start to Finish: 1 hour 35 minutes
1/2 cup granulated sugar
1/2 cup butter
1/2 cup molasses
2 cups all-purpose flour
1 teaspoon baking soda
12 teaspoon salt
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
3/4 cup water
1 package (8 oz) cream cheese, softened
1/4 cup butter
2 teaspoon grated lemon peel
1 teaspoon ground cinnamon
1 teaspoon vanilla
4 cups powdered sugar
1-2 teaspoons milk
1. Heat oven to 375 degrees F. Place a paper baking cup in each of the 18 regular-size muffin cups.
2. In a large bowl, beat granulated sugar, 1/2 cup butter, the molasses and eggs with an electric mixer on medium speed. Stir in flour, baking soda, salt, ginger, 1/2 teaspoon cinnamon, allspice and water. Divide batter evenly among muffin cups, using about 1/4 cup batter for each.
3. Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove from pans; place on cooling racks to cool.
4. Meanwhile, in a medium bowl, beat cream cheese, 1/4 cup butter, lemon peel, 1 teaspoon cinnamon and 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.
5. Spoon frosting into decorating bag fitted with large open tip #6. Pipe or spread a generous amount of frosting on top of each cupcake. Store covered in refrigerator.