GINGERBREAD CUPCAKES WITH FLUFFY WHITE ICING

Portland, Maine woke to a light falling of snow this morning and it continued all day, and I couldn't think of anything better to do on a snowy day then bake Gingerbread Cupcakes. I saw these gingerbread cupcakes on Pinterest some time ago and fell in love.  I found the recipe for the gingerbread in a old cookbook called "Favorite Recipes of America" Desserts dated 1968. 

Can you smell these? 

Love the smell of gingerbread and nothing says christmas  more to me then gingerbread.......... The kitchen smelled so good with the scent of gingerbread in the oven, then I made gingerbread cookies to use on the top.  I cheated and used a box mix of gingerbread and followed the directions for the cookies on the back of the box. I baked them a little longer so they are a firm cookie. I used a gingerbread, star and and a little christmas tree cookie cutters.

I called my neighbor, Heidi.  Want to blow your diet today?  What diet!  Come on over I have some cupcakes I made and I need to have a tester to try them.  They are very good, past the test, moist and full of flavor and a keeper for sure.  What a sport she is, she comes running when I call!  I sent her home with more for the family....along with Blueberry Cream Cheese bread that will be posted later this week.  

The icing is a favorite of mine, my mother used to make a chocolate wakey cake and this frosting is what she always used.  It can be used in whoopie pies also.  It's fluffy,  creamy and not overly sweet.  It needs to be kept in the refrigerator because of the milk that is used in the recipe.        

1/2 cup butter, softened to room temperature 1 cup white sugar 1 cup molasses 2 eggs, separated 3 cups cake flour 1 tsp salt 1 tsp soda 2 tsp ginger 2 tsp cinnamon 1 cup buttermilk PRINT RECIPE Cream butter, add sugar and cream until light and smooth.  Add the molasses and the beaten egg yolks (save the whites for later)  continue to mix until blended.  In another bowl add the flour, salt, baking soda, ginger and cinnamon and whisk this together to combine.  Measure out the buttermilk and alternately mix the dry flour and the buttermilk into the molasses mix. Mix until blended.  Beat the egg whites until soft peaks form then fold this into the cake batter.  Pour into a well greased and floured 9-inch cake pan or cake mold.  I made cupcakes and lined 24 muffin tins with papers.  Fluffy White Icing   ( double this for a 2 layer cake) 4 TBSP flour 1 cup of milk In a small saucepan add the flour and milk and using a whisk, whisk this over medium heat until a thick paste is formed. Cover to prevent the skin from forming.  Place in the refrigerator until cold.   Using your stand mixer, add 1/2 cup shortening 1/2 cup butter 1 cup sugar 1 tsp vanilla In your mixer add the shortening and the butter, and mix, and mix more.   Add the sugar and vanilla and mix and mix more scraping down the sides of the bowl often.   Then add the cold flour paste and mix, and mix and still mix until light and fluffy.  It takes a bit of mixing to dissolve the sugar crystals. But if you mix long enough the icing will come together.                                          Happy Baking my friends,  Andi  Sharing with Sunday Church Supper Flour me with Love Melt in your Mouth Carolyn's Homework Crazy for Crust Mz. Helen's Country Cottage Stonegable