Gingerbread: It's a favorite

RECIPE FINDER

November 21, 2007|By Julie Rothman | Julie Rothman,Special to The Sun

Kenneth Kelm of Glen Burnie was hoping someone would have the recipe for the "delightful" gingerbread cupcakes with chocolate frosting made by the now-closed Wolfe's bakery, which was in downtown Baltimore.

Unfortunately, no one has yet sent in the exact recipe from Wolfe's that Kelm was looking for, but I had a recipe in my own collection for Gingerbread Cupcakes With Lemon-Cream-Cheese Frosting from the January 1990 issue of Gourmet magazine.

This is a favorite recipe in our house, particularly this time of year. The moist and spicy cake is balanced nicely by the smooth and creamy frosting. I think a chocolate frosting also would be very good with the gingerbread.

And as my 12-year-old son - who gobbled up three of the cupcakes before they had even been frosted - can attest, these cupcakes are a tasty treat even without any frosting at all.

Gingerbread Cupcakes With Lemon-Cream-Cheese Frosting

Makes 12 cupcakes

1 1/4 cups all-purpose flour

1 1/2 teaspoons ground ginger

1 teaspoon cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon allspice

1/4 teaspoon salt

1/2 stick ( 1/4 cup) plus 2 tablespoons unsalted butter, softened

1/2 cup granulated sugar

1/2 cup unsulfured molasses

1 large egg, beaten lightly

1 teaspoon baking soda

1/2 cup boiling water

FROSTING:

8 ounces cream cheese, softened

1 1/2 cups confectioners' sugar

1/2 teaspoon vanilla

1 teaspoon freshly grated lemon zest

2 teaspoons fresh lemon juice

1 tablespoon thinly sliced crystallized ginger

Preheat the oven to 350 degrees. Into a bowl sift together the flour, ground ginger, cinnamon, ground cloves, allspice and salt. In another bowl cream 1/2 stick of the butter, add the granulated sugar and beat the mixture until it is fluffy.

Beat in the molasses and the egg, beating until the mixture is smooth. In a measuring cup combine the baking soda with 1/2 cup boiling water and stir the mixture to dissolve the baking soda.

Stir the baking-soda mixture into the molasses mixture (the mixture will appear curdled) then stir the molasses mixture into the flour mixture, stirring to combine the ingredients well.

Line 12 muffin tins with paper liners and spoon the batter into the liners, filling them halfway. Bake the cupcakes in the middle of the oven for 20 minutes, or until tester comes out clean. The cupcakes may be slightly flat or indented on top. Transfer the cupcakes to a rack and let cool.

In a bowl, cream together the cream cheese and the remaining 2 tablespoons of butter, add the confectioners' sugar and the vanilla and beat the mixture until it is fluffy and smooth.

Beat in the lemon zest and the lemon juice and chill the frosting for 30 minutes. Spread the frosting on the cupcakes and top each cupcake with some of the crystallized ginger.

Per serving: 309 calories, 3 grams protein, 13 grams fat, 8 grams saturated fat, 46 grams carbohydrate, 1 gram fiber, 53 milligrams cholesterol, 222 milligrams sodium

RECIPE REQUEST

Pat Weibley of Pottsville, Pa., is trying to find a recipe for cherry pudding. It was made with dark, pitted cherries and some type of bread.

Merle McAllister, also of Pottsville, Pa., is looking for a recipe for a vegetable casserole. It is made with sliced onions, squash, tomatoes and carrots mixed together with a sauce on top.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ baltsun.com. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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