Best Gingerbread Mini Cakes Recipes

LEMON GINGERBREAD MINI CAKES

Steps:

• Heat oven to 350 degrees F. Coat 48 mini muffin cups with baking spray with flour.
• 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. Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Cool in pan 3 minutes.
• Whisk powdered sugar, lemon juice and remaining 2 tablespoons water in medium bowl until smooth and blended. Place wax paper under wire rack. Remove mini cakes from pan. Dip bottoms immediately into lemon glaze. Place on wire rack, bottom side up. Cool completely.
• Whisk whipped topping and 1/2 cup lemon curd in medium bowl until blended. Spoon into 1-quart heavy-duty resealable plastic bag. Cut 1/2-inch corner off bottom of bag. Place remaining lemon curd in separate 1-quart heavy-duty resealable plastic bag. 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.

GINGERBREAD MINI CAKES

Steps:

• Preheat oven to 350 degrees. Butter and flour 18 standard muffin cups. In a large bowl, whisk together flour, baking powder, baking soda, ginger, allspice, cinnamon, cloves, and salt. In a medium bowl, beat granulated sugar and butter with a wooden spoon until light and fluffy, about 3 minutes. Whisk in pumpkin puree until smooth, then whisk in molasses, eggs, and buttermilk. Add to flour mixture in 3 additions, stirring well to combine.
• Divide batter among muffin cups. Bake until puffed and set, 35 minutes, rotating pans halfway through. Let cool completely in pans on wire racks.
• Whisk together confectioners' sugar and 2 tablespoons water. Spoon over muffins and let glaze set, about 15 minutes, before serving.