Monday, November 15, 2010
Gluten-Free Gingerbread cupcakes with Cinnamon Cream Frosting
Gingerbread Cupcakes with Cinnamon Cream Frosting
1 1/4 cup Gluten Free all purpose flour Blend (2 parts rice flour, 1 part tapioca starch, 1 part potato starch)
1 1/2 tsp ground ginger
1 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp ground allspice
1/4 tsp ground salt
1/2 cup granulated sugar
1/2 cup unsulfured molasses
1 tsp baking soda
1/2 cup boiling water
Cinnamon Cream Cheese Frosting
1 T Cinnamon
1 8 oz package of cream cheese
1/2 stick of butter
3 cups confectioner's sugar
Preheat the oven to 350 and line a muffin tin with paper cupcake liners. In a large bowl, mix the dry ingredients together.
Divide among the cupcake holders, filling each until about 3/4 full.
To make the frosting, beat the cinnamon, confectioner's sugar, butter, cream cheese and butter for several minutes on high speed until the frosting has the right consistency.
When the cupcakes are cool, frost them with the frosting and garnish with a cinnamon stick, or just serve.
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