What type of frosting is best for Gingerbread Mini Cakes?

Cream cheese frosting is traditionally paired with gingerbread cakes, as its tanginess beautifully balances the sweetness and spice. However, you can also use whipped topping or a simple buttercream frosting if you're looking for a different flavor profile. For a lighter version, consider a light glaze of powdered sugar mixed with milk.

Can I make Gingerbread Mini Cakes ahead of time?

Absolutely! These mini cakes can be made a day or two before your holiday event. Once baked, just store them in an airtight container. Wait to frost them until you are ready to serve to keep the frosting fresh and fluffy.

How can I add more flavor to my gingerbread cakes?

For an extra pop of flavor, consider adding a bit of citrus zest, like orange or lemon, into the batter. A splash of vanilla or almond extract can also enhance the overall taste, making your gingerbread cakes more aromatic and delicious.

Are these mini cakes suitable for dietary restrictions?

Yes! You can easily adapt this recipe to fit various dietary needs. Use gluten-free flour to make them gluten-free, and flax eggs as a substitute for traditional eggs for a vegan version. They can cater to many diets while still being delicious.

What is the best way to store leftover Gingerbread Mini Cakes?

To preserve freshness, store the gingerbread mini cakes in an airtight container at room temperature for up to three days. Alternatively, they can be refrigerated for a week or frozen for up to a month, ensuring you can enjoy them at a later date!

Gingerbread Mini Cakes: Irresistibly Festive And Delicious

Ingredients

Units Scale

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3/4 cup unsalted butter (softened)
1 cup brown sugar
2 large eggs
1/2 cup molasses
1/2 cup milk
Cream cheese frosting (for topping, as needed)
Holiday decorations (optional, as desired)

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Instructions

Preheat your oven to 350°F (175°C) and prepare mini cake pans by greasing and lightly flouring them.
In a large bowl, whisk together the flour, baking powder, baking soda, ground ginger, cinnamon, cloves, and salt.
In another bowl, cream together the softened butter and brown sugar until light and fluffy.
Beat in the eggs one at a time, then mix in the molasses until well combined.
Gradually mix in the dry ingredients, alternating with the milk, until just combined.
Pour the batter into prepared pans, filling each about two-thirds full. Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Cool in the pans for 10 minutes before transferring to a wire rack.

Notes

You can substitute the all-purpose flour for a gluten-free blend and use flax eggs for a vegan version. Store in an airtight container for up to three days at room temperature or refrigerate for up to a week.

Author: James Walker
Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 mini cake
Calories: 150
Sugar: 15g
Sodium: 150mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg