Ahhh, Christmas. It’s here, guys! I’m leaving this week to head down south and I couldn’t be happier. I’m leaving Christmas Eve, which is not ideal. I’m hoping everyone else is leaving the days prior and that the airport will be pretty empty. Wishful thinking?
This month has been pretty rockin’. My birthday was at the beginning of the month and I had an amazing day ending with an awesome dinner and homemade chocolate chip cookie dough cake. I’ve mentioned before that I’m a dietitian, but every few months I switch off with another dietitian between working in the neonatal ICU and working in general pediatrics. My specialty and preference is the NICU and December marked the beginning of me being back in that unit. And lastly, I bought myself a couple of Christmas/birthday gifts. I got a beautiful marble pastry board from Williams Sonoma which I’m stoked about. I actually wasn’t going to buy it (even though it was on sale and I’d been eyeing it) because I didn’t want to lug it all the way home on the train, but the clerk mentioned I could have it shipped! And then, I got an Adele ticket! Yes, one ticket because I’m pretty sure anyone trying to get more than one ticket was pretty much like Willy Wonka trying to find the golden ticket. But I’m perfectly content to go alone because I’ve been wanting to see her live for ages and I got a really amazing seat!
Also, it hasn’t snowed yet this December and if you knew me at all you would know how incredibly stoked I am about that fact.
Now, let’s talk cupcakes. These cupcakes are based off of Naomi’s cupcake recipe and they turned out super fabulous. The first batch was a little dry but that’s because I baked them a tad too long. Cupcakes in general taste best when they aren’t overdone, but these in particular got pretty dry with the extra couple of minutes in the oven so you must watch them closely.
I paired them with a deliciously creamy vanilla bean white chocolate buttercream which is what I got the most positive reviews over. The cupcake itself is very spice heavy so the frosting is mild and not too sweet which complements the cake nicely I think. I topped them with little gingerbread cookies that I found at the grocery store!
I hope you all enjoy these little goodies and have a very Merry Christmas and enjoy celebrating!
Joy and Sprinkles,
Spicy and moist gingerbread cupcakes topped with a light, fluffy, and creamy white chocolate mascarpone frosting!
- 2 cup all purpose flour
- 1 cup cake flour
- 2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp allspice
- 3 tsp ground ginger
- 1 cup granulated sugar
- 1/2 cup molasses
- 2 large eggs
- 2 sticks butter, melted
- 1 cup very hot water
- 8 oz white chocolate chips
- ¾ cup heavy cream
- 8 oz mascarpone
- 8 oz butter
- ¼ tsp salt
- 2 tsp vanilla bean paste (or vanilla extract)
- 1 1/2 cups powdered sugar, sifted
- Preheat oven to 350º Fahrenheit and line a muffin tin with cupcake liners
- In a medium bowl, combine the two flours, the baking soda, salt, and spices. Whisk to combine. Set aside.
- In another medium bowl, whisk together the granulated sugar, molasses, and the eggs, until completely smooth. Add in the melted butter, whisking until smooth. Finally, add in the hot water and carefully stir until completely combined. The mixture will foam a bit.
- Pour the molasses mixture over the flour mixture and stir until well combined.
- Fill cupcake liners about half way and bake for ~12-15 minutes or until cakes spring back when lightly touched or a toothpick placed in the center of a cupcake comes out with just a few moist crumbs clinging to it. Do not over bake or cupcakes will be dry.
- Cool cupcakes on a cooling rack.
- Place the white chocolate chips in a small heat proof bowl. In a small saucepan, place the heavy cream and heat over medium heat until it starts to form bubbles around the edges. Pour heated cream over the white chocolate chips and let sit for a few minutes. Whisk until smooth and set aside to cool.
- In the bowl of a stand mixer fitted with the whisk attachment, whisk together the mascarpone, butter, salt, and vanilla bean paste on medium speed until very fluffy, ~2-3 minutes. Add in the cooled white chocolate mixture and whip to combine. It will look a little curdled, don't worry. Finally, add in the powdered sugar, mixing on low speed at first, then whipping on high for ~2 minutes until light and fluffy. Feel free to add more powdered sugar if you wish, but I didn't want the frosting too sweet.
- Pipe frosting onto cooled cupcakes and top with gingerbread cookie if desired. (I used a 2D tip).
Be sure not to over bake or else they will be dry!