Is it just me or is time FLYING by?!
I feel like I was just wondering what my Halloween costume was going to be and within a blink of an eye, Thanksgiving has come and gone and now we’re barreling towards the Winter Holidays. YIKES!
But with the Winter Holidays comes all the flavors that I adore —- and gingerbread probably tops the lot.
These gingerbread cuppies are wonderfully spiced, deeply flavored with molasses & fresh ginger and are quite moist. I added in some pears for an additional level of flavor and texture and think they paired well with the spiced frosting. However, if you feel like cutting out some sweetness, simply serve the cupcakes inverted as the pears will act as a wonderful “topping”. Either way, your guests will adore you for them.
And now for the winner of our Nambe platter! Drum Roll please………….
CONGRATS Ryan M. who said he would use this platter to feature local cheeses and jams he has made this year. MMMmmm!! Ryan, please check your email for instructions.
THANK YOU to everyone who participated! And a big THANKS to our friends at Nambe!!!!
Gingerbread-Pear Cupcakes with Spiced Cream Cheese Frosting
Makes approximately 24-28 cupcakes
2½ cups all-purpose flour
2 teaspoons ground cinnamon
½ teaspoon ground cloves
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
1/8 teaspoon salt
1 cup boiling water
2 teaspoons baking soda
¾ cup molasses
1¼ cups granulated sugar
1 cup vegetable oil
2 large eggs, beaten
½ tablespoon vanilla extract
1 tablespoon freshly grated ginger
1 cup chopped pears
16 ounces cream cheese, softened
½ cup unsalted butter, softened
1 tablespoon molasses
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
5-6 cups confectioner sugar, sifted
Preheat the oven to 350 degrees F and line muffin tin with paper cups.
In a bowl, sift together the flour and dried spices. Set aside.
In another large bowl, whisk together the boiling water, baking soda, sugar and molasses until combined. Stir in the vegetable oil. Allow the liquids to cool slightly. Mix in the dried ingredients and then the eggs, vanilla extract and fresh ginger. Once the batter has been combined, carefully fold in the pears.
Fill the paper cups three-quarters full and bake for approximately 25 minutes or until a toothpick inserted in the center of them comes out clean. Allow the cupcakes to cool in the pans on a wire rack 10 minutes and then transfer to a wire rack to cool completely.
While cupcakes are cooling, prepare the frosting. In a mixer fitted with the paddle attachment, cream together the cream cheese and butter until fluffy. Whip in molasses, cinnamon, and cloves. Gradually whip in the confectioner sugar, ½ cup at a time. Continue adding sugar until you reach your desired consistency. Fill a piping bag with the frosting and pipe large swirls on top of the cooled cupcakes.