Tag Archives: gingerbread blueberry cream cheese

Iron Cupcake: Earth JUNE Challenge

26 Jun

This is my first time joining the Iron Cupcake: Earth Challenge. This month’s theme is SUMMER BERRIES and since blueberries are the closest ones that I could get my hand on at the moment, so I decided to give it a go.

While lemon blueberry cupcakes, or vanilla blueberry cupcakes are the most common ones you can find nowdays, I was intrigued to come up with something unusual. And since I was craving for some gingerbread cookies the other day ( I know, it’s summer :p ), so I thought..why not Gingerbread Cupcakes with Blueberries??

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So here’s my take on this month’s ICE Challenge.I present to you:

GINGERBREAD CUPCAKES WITH BLUEBERRY FILLING AND *ALMOST* SUGARLESS CREAM CHEESE FROSTING

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INGREDIENTS:
(makes 12 cupcakes)

70 g unsalted butter, softened
70 g white sugar
100ml unsulfured molasses
1 egg
1 egg yolk
160 g cups all-purpose flour
15 g cocoa powder
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 teaspoon baking soda
120ml hot milk

DIRECTIONS:

  1. Preheat the oven to 350 degrees F (175 degrees C). Butter or line with paper liners a 12-cup muffin tin.
  2. Cream butter with the white sugar. Add the molasses, egg and egg yolk.
  3. Sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt. Dissolve the baking soda in the hot milk. Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture. Pour the batter evenly into the prepared tin.
  4. Bake at 350 degrees F (175 degrees C) for 20 minutes or until slightly springy to the touch. Allow to cool a few minutes in the pan and remove to a rack to cool.
  5. Recipe adapted from AllRecipe.com’s GingerBread Cupcakes with a few alterations in quantity and ingredients.

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For the *Almost* Sugarless Cream Cheese Frosting:

INGREDIENTS:

250 g cream cheese
1/2 tablespoon unflavored gelatin
6 tablespoons of milk, 2 tablespoons to be combined with gelatin
3 tablespoons of powder sugar
1 teaspoon vanilla essence
1/4 teaspoon lemon juice

DIRECTIONS:

  1. Heat 2 tablespoons of milk and add in gelatin. Mix until dissolved. Set aside.
  2. Cream the cream cheese with 4 tablespoons of milk in blender/food processor.
  3. Add in the milk+gelatin mixture and vanilla essence and lemon juice. Blend for 20-30 seconds. Pour in bowl.
  4. Sift in powder sugar and mix well. Place in refrigerator for 30-60mins for it to set.
  5. Transfer to piping bag and pipe over cooled cupcakes. (Make sure to give the frosting a stir before transfering to piping bag)

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