Lemon Gingerbread Mini Cakes

Name: Lemon Gingerbread Mini Cakes
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 48
Cuisine: Global
Ingredients: 59 milliliters butter, slightly melted; 1 large egg; 2 teaspoons finely grated fresh gingerroot; 283 grams Dickinsons® Lemon Curd, divided; 2 Tbsps lemon juice; 414 milliliters powdered sugar; 2 Tbsps water; 237 milliliters thawed frozen whipped topping; 411 grams package Pillsbury® Gingerbread Mix

Lemon Gingerbread Mini Cakes might be just the dessert you are searching for. This recipe makes 48 servings with 50 calories, 0g of protein, and 2g of fat each. This recipe covers 0% of your daily requirements of vitamins and minerals. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes about 55 minutes. It is perfect for Christmas. It is a good option if you're following a gluten free diet. A mixture of whipped topping, gingerbread mix, gingerroot, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Heat oven to 350 degrees F. Coat 48 mini muffin cups with baking spray with flour.

Ingredients you will need

Baking Spray

All Purpose Flour

Equipment you will use

Muffin Liners

Oven

Combine gingerbread mix, 1 cup water, butter, egg and ginger in large bowl. Beat with electric mixer on medium speed 1 minute. Divide batter evenly into prepared mini muffin cups.

Ingredients you will need

Gingerbread Cookie Mix

Butter

Ginger

Water

Egg

Equipment you will use

Hand Mixer

Muffin Liners

Bowl

Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Cool in pan 3 minutes.

Equipment you will use

Toothpicks

Oven

Frying Pan

Whisk powdered sugar, lemon juice and remaining 2 tablespoons water in medium bowl until smooth and blended.

Ingredients you will need

Powdered Sugar

Lemon Juice

Water

Equipment you will use

Whisk

Bowl

Place wax paper under wire rack.

Equipment you will use

Wax Paper

Wire Rack

Remove mini cakes from pan. Dip bottoms immediately into lemon glaze.

Ingredients you will need

Dip

Lemon

Equipment you will use

Frying Pan

Place on wire rack, bottom side up. Cool completely.

Equipment you will use

Wire Rack

Whisk whipped topping and 1/2 cup lemon curd in medium bowl until blended. Spoon into 1-quart heavy-duty resealable plastic bag.

Ingredients you will need

Whipped Topping

Lemon Curd

Equipment you will use

Ziploc Bags

Whisk

Bowl

Cut 1/2-inch corner off bottom of bag.

Place remaining lemon curd in separate 1-quart heavy-duty resealable plastic bag.

Ingredients you will need

Lemon Curd

Equipment you will use

Ziploc Bags

Cut 1/4-inch corner off bottom of bag. Squeeze whipped topping mixture onto each mini cake. Top with a small dollop of lemon curd. Chill until ready to serve.

Ingredients you will need

Whipped Topping

Lemon Curd