Gingerbread Cupcakes with Toasted Marshmallow Frosting

Gingerbread cupcakes with toasted marshmallow frosting are the perfect holiday treat

The holidays are fully upon us and a lot of people are either shopping or baking. I fall into the latter category, having my shopping done before the craziness of Black Friday and holiday shopping sprees descend upon the nation. Nothing screams the holidays are here louder than gingerbread. Gingerbread takes on so many different forms, from houses to cute little people missing legs and even good old-fashioned gingerbread piled high with whipped cream. Taking what I love about gingerbread, the dark smokey molasses with big bold spices, and combining it with an easily shareable dessert is how Gingerbread cupcakes with Toasted Marshmallow Frosting was created. 

Gingerbread cupcakes with toasted marshmallow frosting are the perfect holiday treat

The cupcakes start like any other from scratch cupcake recipe by creaming together butter and sugar, in this case, brown sugar.  The dark and delicious molasses is stirred in along with an egg. Flour is sifted and combined with both baking powder and baking soda, and of course, those bold spices that make gingerbread what it is. Ground ginger is doubled up in this recipe, using two full teaspoons instead of just one that seems to be common in most gingerbread recipes. 

Gingerbread cupcakes with toasted marshmallow frosting are the perfect holiday treat

Taking your dry ingredients, fold half into your wet ingredients, followed by the milk and finally the rest of the dry ingredients. Take care not to over mix your batter as this will cause your cupcakes to fall when baked.  Pop them into a paper lined cupcake tray and into a preheated 350F oven for roughly 20 minutes. Use a toothpick to check for doneness. Let these gingerbread cupcakes cool completely before frosting them. 

Gingerbread cupcakes with toasted marshmallow frosting are the perfect holiday treat

To make the toasted marshmallow frosting, combine water and sugar in a large saucepan over medium and cook until the sugar until it boils and the sugar has dissolved. Meanwhile, in a heatproof bowl, whip room temperate egg whites with a pinch of both salt and cream of tartar until soft peaks form.  Slowly and carefully drizzle the hot sugar mixture into the egg whites while you continue to whip them. Make sure to keep the stream of liquid sugar away from the beaters and the sides of the bowl.  Continue to whip until the eggs whites are pillowy and glossy. Add a touch of vanilla to your frosting then transfer to a piping bag with your favorite cupcake tip. 

Gingerbread cupcakes with toasted marshmallow frosting are the perfect holiday treat

Pipe generous swirls of the frosting on top of each gingerbread cupcake. Using a kitchen torch, gently brown the marshmallow frosting or place the frosted cupcakes under an oven broiler, making sure to keep an eye on them so they don’t burn.  Decorate with a piece of candied ginger.

I would love to know your thoughts. Leave a comment below or if you make Gingerbread Cupcakes with Toasted Marshmallow Frosting take a picture and post it on Instagram! Make sure to tag me @MosesFamilyTable

 



 

Gingerbread Cupcakes with Toasted Marshmallow Frosting
Yields 12
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Gingerbread Cupcakes
  1. 1 stick room temperature butter
  2. 1/2 c brown sugar
  3. 1/2 c molasses
  4. 1 egg
  5. 1/2 c milk
  6. 1 1/2 c flour
  7. 1/2 tsp baking powder
  8. 1/2 tsp baking soda
  9. 2 tsp cinnamon
  10. 2 tsp ground ginger
  11. 1/4 tsp ground cloves
  12. 1/2 tsp salt
Toasted Marshmallow Frosting
  1. 1 c sugar
  2. 3 tbs water
  3. 2 large egg whites, room temp
  4. 1/4 tsp salt
  5. 1/8 tsp cream of tarter
  6. 1 tsp vanilla
For the Gingerbread Cupcakes
  1. Preheat your oven to 350F
  2. In a bowl, sift together the flour, baking powder, baking soda, spices and salt.
  3. Set aside
  4. In a large bowl, cream together the butter and brown sugar.
  5. Add in the molasses, followed by the egg.
  6. Fold in half the flour, followed by the milk, and then the remaining flour taking care not to overmix your batter.
  7. Line a 12 count cupcake pan with paper liners and fill each 2/3 thirds full.
  8. Bake in preheated oven for 20-22 minutes.
  9. Let cool completely before frosting.
For the Toasted Marshmallow Frosting
  1. Combine the sugar and water in a saucepan over medium heat.
  2. Bring to a boil and cook until the sugar has melted.
  3. In a large, heat safe bowl, whip the egg whites with the salt and cream of tarter to soft peaks
  4. With the mixer on high, carefully and slowly drizzle the melted sugar into the egg whites taking care not to splash on the whisk or sides of bowl.
  5. Continue whipping until thick and glossy.
  6. Scoop into a parchment bag with your favorite tip.
  7. Pipe onto the completely cooled cupcakes.
  8. Using a kitchen torch, gently toast the frosting or place under an oven broiler until toasted, watching carefully so they don't burn.
Moses Family Table http://mosesfamilytable.com/

 

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