Cherry Gingerbread Cupcakes

Name: Cherry Gingerbread Cupcakes
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 24
Cuisine: American
Ingredients: 1 teaspoon baking soda; 57 grams butter, softened; 240 milliliters buttermilk; 210 grams confectioners sugar; 113 grams cream cheese, softened; 2 eggs; 375 grams all-purpose flour; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1 teaspoon grated lemon peel; 24 maraschino cherries, well drained; 337 milliliters molasses; 103 grams shortening; 200 grams sugar; 1 teaspoon vanilla extract; 59 grams chopped walnuts

Cherry Gingerbread Cupcakes is an American dessert. This recipe serves 24. One serving contains 272 calories, 3g of protein, and 10g of fat. This recipe covers 6% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 50 minutes. It will be a hit at your Christmas event. Head to the store and pick up ground cinnamon, butter, buttermilk, and a few other things to make it today.

Instructions

In a large bowl, cream shortening and sugar until light and fluffy.

Ingredients you will need

Shortening

Cream

Sugar

Equipment you will use

Bowl

Add eggs, one at a time, beating well after each addition. Beat in molasses.

Ingredients you will need

Molasses

Egg

Combine the flour, baking soda, ginger and cinnamon; gradually add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in walnuts.

Ingredients you will need

Baking Soda

Buttermilk

Cinnamon

Walnuts

Ginger

All Purpose Flour

Fill paper-lined muffin cups two-thirds full; place a cherry in the center of each.

Ingredients you will need

Cherries

Equipment you will use

Muffin Liners

Bake at 375° for 20-24 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Equipment you will use

Toothpicks

Oven

For frosting, in a small bowl, beat cream cheese and butter until fluffy; add vanilla and lemon peel. Gradually beat in confectioners' sugar until smooth. Frost cupcakes.

Ingredients you will need

Powdered Sugar

Cream Cheese

Lemon Peel

Cupcakes

Frosting

Vanilla

Butter

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

1teaspoon

baking soda 57grams

butter, softened 240milliliters

buttermilk 210grams

confectioners' sugar 113grams

cream cheese, softened 2

eggs 375grams

all-purpose flour 1teaspoon

ground cinnamon 1teaspoon

ground ginger 1teaspoon

grated lemon peel 24

maraschino cherries, well drained 337milliliters

molasses 103grams

shortening 200grams

sugar 1teaspoon

vanilla extract 59grams

chopped walnuts

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cupcakes works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try Weinert Cavas de Weinert. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 26 dollars per bottle.

Weinert Cavas de Weinert

Deep ruby tone with purple sparkles springs up its stable and vigorous structure. Its tannic richness guarantees its longevity, but discreet ripe fruit prevails. A balanced full-bodied wine that has reminiscente fragrantes of oak on the long finish. A blend of Cabernet Sauvignon, Malbec and Merlot.