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Gingerbread Cupcakes with Cream Cheese Frosting 

Allow your old fashioned gingerbread house to collect dust on the mantle while chowing down on this pillowy, festive dessert.

  • Meghan Tansey Whitton

Yields 11 or 12 cupcakes

Gingerbread Cupcakes
A. Whisk in separate bowl:
1 ¼ cups flour
1 ½ tsp ginger
1 tsp cinnamon
¼ tsp ground cloves
¼ tsp allspice
¼ tsp salt

B. In mixer bowl, mix well:
¼ cup white sugar
¼ cup brown sugar, packed
¼ cup and 2 tbsp vegetable oil

C. Add & beat until smooth:
1 egg

D. Add & continue to beat well:
½ cup molasses

E. Combine in separate measuring cup and add to mixture:
1 tsp baking soda
½ cup boiling water

F. Add dry ingredients and beat until incorporated but do not over mix!

G. Bake at 350°F for approximately 20 minutes.

Cream Cheese Frosting
In a mixer bowl using a paddle attachment, cream together until light and fluffy:
½ cup cream cheese
¼ cup butter
Add and mix in:
½ tsp pure vanilla
Add one cup at a time, mixing in between until incorporated:
4 cups icing sugar
1 tbsp milk

Mix on medium-high until smooth. Top cupcakes and store in refrigerator. —TJ Peach, Susie's Shortbreads

Susie’s Shortbreads
1949 Upper Water Street
Suite 212, 902-406-7075

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Vol 26, No 34
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