Lemon Gingerbread Mini Cakes Recipes
GINGERBREAD MINI CAKES
Canned pumpkin puree allows you to use less fat in this recipe, yielding moist, tender little cakes that are better for you.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h15m
Yield Makes 18
Number Of Ingredients 15
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.
Nutrition Facts : Calories 182 g, Fat 3 g, Fiber 1 g, Protein 3 g, SaturatedFat 2 g
GINGERBREAD CAKE WITH LEMON GLAZE
If you're looking for a new addition to your holiday dessert table, I hope you give this a try. Enjoy!
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 45m
Yield 9
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and lightly flour a 9-inch square baking pan.
- Whisk flour, ginger, baking soda, cinnamon, salt, and Chinese five-spice powder in a bowl.
- Stir sugar, molasses, oil, and egg into flour mixture until just combined.
- Pour in boiling water and whisk until the batter is smooth and shiny, about 1 minute.
- Pour batter into prepared baking pan. Tap pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
- Mix powdered sugar, lemon juice, and lemon zest in a bowl until sugar dissolves.
- Pour lemon juice mixture over cake while cake is still hot. Spread the mixture around with a spatula to ensure even distribution. Let cake cool completely before serving.
Nutrition Facts : Calories 354.6 calories, Carbohydrate 57.5 g, Cholesterol 20.7 mg, Fat 13.1 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 384.4 mg, Sugar 35.2 g
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