Gingerbread Mini Cakes
- 1/4 cup (1/2 stick) unsalted butter, room temperature, plus more for muffin cups
- 2 1/3 cups all-purpose flour (spooned and leveled), plus more for muffin cups
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon fine salt
- 3/4 cup granulated sugar
- 1 cup pure pumpkin puree
- 1/2 cup unsulfured molasses
- 2 large eggs, lightly beaten
- 1/2 cup buttermilk
- 1 cup confectioners' sugar, sifted
- This recipe is vegetarian
- Produce
- Ginger, ground (1 teaspoon)
- Pumpkin puree, pure (1 cup)
- Cooking & Baking
- All-purpose flour (2 1/3 cups)
- Allspice, ground (1/2 teaspoon)
- Baking powder (2 teaspoons)
- Baking soda (1 teaspoon)
- Cinnamon, ground (1/2 teaspoon)
- Cloves, ground (1/4 teaspoon)
- Confectioners' sugar (1 cup)
- Granulated sugar (3/4 cup)
- Salt, fine (1/4 teaspoon)
- Unsulfured molasses (1/2 cup)
- Dairy
- Butter, unsalted (1/4 cup)
- Buttermilk (1/2 cup)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on marthastewart.com
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Published January 17, 2012 (1 year ago).
16 people saved this recipe.
