gingerbread cupcakes orange icing

Author of this recipe: Tommy Vanhandel

Make your Christmas merry with our delicious gingerbread cupcakes topped with tangy orange icing! Perfectly spiced and perfectly sweet, this recipe will be a hit at your next holiday gathering. #gingerbread #cupcakes #orangeicing #holiday

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Ingredients

• * Gingerbread cupcake batter
• + All-purpose flour
• + Baking powder
• + Ground cinnamon
• + Ground ginger
• + Ground nutmeg
• + Ground cloves
• + Salt
• + Eggs
• + Granulated sugar
• + Vegetable oil
• + Molasses or dark corn syrup
• + Vanilla extract
• * Orange icing
• + Powdered sugar
• + Unsalted butter, softened
• + Fresh orange juice
• + Zest of one medium orange
• + Tangy orange zest or citrus curd
• + Food coloring (optional)

Steps

2. Making Gingerbread Cupcakes Orange Icing Recipe
4. Ingredients:
6. * 1 cup all-purpose flour
7. * 1/2 teaspoon baking powder
8. * 1/4 teaspoon baking soda
9. * 1/2 teaspoon salt
10. * 1/2 teaspoon ground ginger
11. * 1/2 teaspoon ground cinnamon
12. * 1/8 teaspoon ground cloves
13. * 1/8 teaspoon ground nutmeg
14. * 1/4 cup unsalted butter, softened
15. * 1/4 cup white sugar
16. * 1/4 cup brown sugar
17. * 1 large egg
18. * 1/2 teaspoon pure vanilla extract
19. * 1/2 cup milk
21. Instructions:
23. 1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a muffin tin with gingerbread liners or spray it with cooking spray.
25. 2. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
27. 3. In another bowl, cream the butter, white sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract and mix well. Gradually stir in the flour mixture and milk, mixing just until combined.
29. 4. Using a cookie scoop or spoon, fill each gingerbread liner with batter to about 3/4 full. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before frosting.
31. Orange Icing Recipe:
33. Ingredients:
35. * 1/4 cup unsalted butter, softened
36. * 3 cups powdered sugar
37. * 2-3 tablespoons orange juice
38. * Zest of 1 orange
39. * Pinch of salt
41. Instructions:
43. 1. In a large bowl, beat the butter until smooth and creamy. Gradually add the powdered sugar, alternating with the orange juice and zest, until a thick and smooth frosting forms.
45. 2. Taste the frosting and adjust the amount of liquid or zest as needed to achieve the desired consistency and flavor. Add a pinch of salt to enhance the taste.
47. 3. Once the gingerbread cupcakes have cooled completely, use a piping bag or spatula to spread a generous amount of orange icing on top of each cupcake. You can also drizzle the icing over the cupcakes for a more decorative look.
49. 4. Decorate the cupcakes with additional garnishes such as chopped oranges, sprinkles, or chocolate shavings to enhance the flavor and presentation. Serve immediately and enjoy!
51. Tips:
53. * To make these cupcakes even more delicious, you can add a handful of raisins or dried cranberries to the batter before baking for an extra burst of flavor and texture.
54. * You can also customize the amount of orange zest in the frosting to suit your taste preferences. If you prefer a stronger orange flavor, use more zest; if you prefer a more subtle flavor, use less.
55. * To achieve the perfect consistency for the icing, make sure to beat it on high speed until it is smooth and creamy, and gradually add the liquid and zest as needed to adjust the texture and taste.

Relevante Seiten

• gingerbread cupcakes orange icing