Thursday, December 16, 2010

Gingerbread Cupcakes with Lemon-Marscarpone Frosting

If you frost a muffin, it transforms into a cupcake, right?

1/2 C butter
1/4 C organic granulated sugar
3 C white whole wheat flour
1/2 t salt
2 t ground ginger
1 t cinnamon
1 t nutmeg
1 t all-spice
1 egg
1 C hot water
1 C unsulfured molasses
1 1/2 t of baking powder

Cream sugar and butter, add dry ingredients, add egg, molasses and water, stir until completely moistened. Bake at 375 degrees for 30 minutes.

Frosting: 1 container of marscarpone cream, 1 brick of cream cheese, 1 stick of butter, 2 C powdered sugar, freshly squeezed juice from one small lemon. Blend all together with a hand mixer. Spread evenly over muffin.

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