Jetty's Panda Snowglobe Cupcakes

Each December I kick it into high gear for birthday treats with my own Christmas babe and my friend's two December boys. This year, Jet's party was first. So, for the PANDA-monium celebrating Jet's 6th birthday, I decided to spin off of Fudge Ripple's snowglobe cupcakes. Christy, the culinary force behind Fudge Ripple, has long been an inspiration to me and hers were so gorgeous. So...here we go...

Jetty's Panda Snowglobe Cupcakes: The Decorations

cupcake liners to match the theme

clear plastic Christmas ball ornaments

miniature panda figurines

edible glitter

ribbon

Wash and dry the globe brush a bit of vodka on the inside. Sprinkle some of the edible glitter in the bottom. Swirl it around. The vodka will evaporate, eliminating any unwanted moisture. Carefully invert over your toppers.

Jetty's Panda Snowglobe Cupcakes: The Cupcakes

3 C white whole wheat flour
2 t baking ~~soda~~ powder (I accidently used powder...it was fine, but soda is what I should have used!)

3 t ground ginger

1 t ground cinnamon

1/2 t ground nutmeg

2 C pumpkin purée

1 C butter, softened

1 C organic dark brown sugar

1/2 C unsulphered molasses

1/2 C ginger syrup

4 eggs, beaten

1/2 cup candied ginger chips/chunks

Preheat oven to 350°F. Line your muffin tin with liners. In a large mixing bowl beat together the sugar and butter. Add in the pumpkin, molasses, ginger syrup, and eggs. Beat until smooth. Combine the wet and dry ingredients. Stir only until incorporated.

Spoon the batter into the liners and bake for 50-60 minutes, until a toothpick inserted into the center of the cupcakes comes out clean. Remove from oven and let cool in the pan for 10 minutes. Then invert onto a cooling rack. Let cool completely.

Jetty's Panda Snowglobe Cupcakes: The Frosting

8oz cream cheese

8oz marscarpone

16T softened butter

splash of pure vanilla extract

1/2 C ginger syrup

2C powdered sugar

Beat all the ingredients together to form a frosting.

Happy, Happy
6th Birthday, Jet!
Love, Aunt Cam

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