I am on vacation all week but I’ll leave you with some baking advice. Be sure to pick up our newest supermarket recipe magazine, titled Fall Baking. I love the jack-O’- Lantern Cake Pops on the cover and I think that Blake will too. You will find another dozen spooky Halloween recipes in this issue.
There are also recipes for cookies, brownies, bars ,cakes, cupcakes, pies, crisps, cobblers and quick breads—with 74 recipes in all and a photo of every one of them!
I'll tell you about some of these recipes when I return to town next week but will give you a sneak preview of one of my favorite recipes today.
Gingerbread Cupcakes with Cream Cheese Frosting
Prep Time: 40 Minutes
Start to Finish: 1 Hour 35 Minutes
Cupcakes
1/2 cup granulated sugar
1/2 cup butter or margarine, softened
1/2 cup molasses
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
3/4 cup water
Frosting
1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
2 teaspoons grated lemon peel
1 teaspoon ground cinnamon
1 teaspoon vanilla
4 cups (1 lb) powdered sugar
1 to 2 teaspoons milk
1. Heat oven to 375°F. Place paper baking cup in each of 18 regular-size muffin cups.
2. In large bowl, beat granulated sugar, 1/2 cup butter, the molasses and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, salt, ginger, 1/2 teaspoon cinnamon, the allspice and water. Spoon about 1/4 cup batter into each muffin cup.
3. Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove from pans; place on cooling racks. Cool completely, about 20 minutes.
4. Meanwhile, in medium bowl, beat cream cheese, 1/4 cup butter, the lemon peel, 1 teaspoon cinnamon and the vanilla with electric mixer on low speed until smooth. On low speed, gradually beat in powdered sugar, 1 cup at a time, until smooth. Beat in milk, 1 teaspoon at a time, until spreadable.
5. Pipe or spread a generous amount of frosting on top of each cupcake. Store covered in refrigerator.
18 cupcakes