Just a few more days until Christmas and not too much longer until we close the books on 2018! I have another holiday treat for you with yet again, gingerbread! These warm spice cupcakes get all holidayey with a generous topping of that light as air Swiss Meringue Buttercream, flavored with you guessed it, gingerbread!
I tell you, I have been a on a gingerbread kick as of late. I think as a child I just didn’t appreciate the complex flavor and the spice and kick of the ginger. Well, as I age like a fine wine, so do my tastes and I appreciate that depth now. The homemade gingerbread syrup goes perfectly with the Swiss meringue buttercream. That hint of ginger and spice is mellowed out by the buttery, pillowy goodness of the meringue buttercream and compliments the cake like nobody’s business.
I created these to bring to a friend’s Yankee gift exchange party! As a guest you never want to show up empty handed to an event you have been invited to. I know how much thought, time, money and care goes into hosting a great party. So as the guest I want to show that appreciation! What better way than to bring something homemade and edible! Something festive for all the guests to enjoy! I also bring a bottle of vino for the host. Wine is always welcome!
How cute are these little gingerbread men and women! I found them at Starbucks! Ok, back to the party.
My friend did an amazing job hosting (despite the fact that she just had foot surgery and was hobbling around in crutches and a boot!) our holiday gathering brunch! Mimosas galore! The Yankee gift exchange was a blast too! It gets pretty heated after a few of those mimosas, stealing and pining after other people’s gifts, hoping to get in another steal. It’s what the holidays are all about… 😉 Good thing nobody stole my champagne bong (that’s right, a Chambong! like I needed a device to deliver the bubbles faster. Hilarious!) and bottle of bubbly rose’!
Any who, the party was amazing, the drinks were flowing, the gifts were flying and my spice cake gingerbread cupcakes were a hit! I hope you will try these at your next party, or bring to a party or have on your holiday table or just because you want a damn good cupcake!
Happy Holidaying!
Diane
- Gingerbread Syrup:
- 1 cup water
- ½ cup brown sugar
- 1 tbsp. freshly grated ginger (can sub 2½ tsp. ground ginger)
- 1 tsp. ground cinnamon
- ⅛ tsp. all spice
- a pinch of ground cloves
- a pinch of nutmeg
- For the cupcakes:
- 1⅔ cups cake flour
- ½ cup whole milk at room temp.
- 1 tsp. baking powder
- ¼ tsp. baking soda
- 1 tsp. cinnamon
- ½ tsp. cardamom
- ¼ tsp nutmeg
- ⅛ tsp. allspice
- ½ tsp. of salt
- 1 tsp. vanilla extract
- 1 stick unsalted butter at room temp
- ¼ cup mascarpone at room temp
- 3 egg whites lightly beaten
- 1 cup sugar
- For the Buttercream:
- 4 sticks unsalted butter – cut into pieces
- 5 egg whites
- 1 and ½ cup granulated sugar
- 1 tsp. vanilla extract
- ¼ cup gingerbread syrup more to taste
- For the Ginger Syrup:
- Place all ingredients in a small sauce pan and whisk to combine. Heat over low heat to simmer for 25 to 30 minutes. Stir occasionally. Heat until slightly reduced and thickened. Pour into heat proof jar or container and allow to cool to room temp. Store in air-tight container in the fridge. Will last about as long as maple syrup. So a long time. (a few weeks)
- For the Cupcakes:
- Pre-heat oven to 350 degrees. Line a 12-cup cupcake pan with liners and set aside.
- In a large bowl, combine all your dry ingredients and whisk to combine, then set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter until smooth about 2 minutes. Slowly add in the sugar and continue to beat for another 3 to 5 minutes until light and fluffy.
- Add the mascarpone and beat until combined. Scraping down side of bowl as needed. Add the egg whites in 3 batches, mixing in-between each pour. Mix in the vanilla extract.
- Add ½ of the dry ingredients and mix until just incorporated. Add the milk and combine. Add the rest of the dry and mix. Do not over mix.
- Using an ice-cream scoop or about ⅓ cup, fill each cupcake liner ¾ full. Gently even out tops with offset spatula or knife.
- Bake on middle rack of the oven for 16 to 18 minutes until toothpick inserted comes out clean.
- Let cool for 10 minutes in pan on rack. Then remove from pan and allow to cool completely on the rack.
- For the Gingerbread Swiss Meringue Buttercream:
- Place egg whites, salt and sugar in the bowl of a stand mixer. Place bowl over medium saucepan with about an inch of simmering water on the stove top.
- Whisk constantly until the sugar is dissolved. Should take about 10 minutes. You can tell when it’s done by rubbing a small amount of the mixture between your fingers. If there is no graininess, it’s done.
- Remove bowl from double boiler and attach to the stand mixer fitted with the whisk attachment. Whisk on medium high until stiff peaks form, about 10 minutes and the bottom of the bowl is cool to the touch.
- Switch to the paddle attachment and your butter slowly a piece at time. Mixture will eventually curdle but keep mixing until smooth and shiny. Add the vanilla extract and ¼ cup gingerbread syrup. Mix to combine. Taste and if desired add more gingerbread syrup a tablespoon at time until your desired ginger flavor is achieved.
- Frost cooled cupcakes as desired, garnish with sprinkles and little gingerbread cookies. Store covered in the fridge for up to 5 days.
- Enjoy!
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