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Gingerbread Cookies
These cupcakes have a very nice and different touch, you will enjoy them a lot and if you like ginger then they surely will become your favorite cupcakes. Just follow the recipe step by step and then you will be enjoying from a delicious dessert at home.

You will need:
Unsalted butter (5 tablespoons, softened)
White sugar (1/2 cup)
Unsulfured molasses (1/2 cup)
Egg (1)
Egg yolk (1)
All-purpose flour (1 1/4 cups)
Dutch process cocoa powder (1 tablespoon)
Ground ginger (1 1/4 teaspoons)
Ground cinnamon (1 teaspoon)
Ground allspice (1/2 teaspoon)
Ground nutmeg (1/2 teaspoon)
Salt (1/4 teaspoon)
Baking soda (1 teaspoon)
Hot milk (1/2 cup)
Unsalted butter (2 tablespoons, softened)
Cream cheese (2 ounces, softened)
Sifted confectioners' sugar (2/3 cup)
Lemon extract (1/4 teaspoon)

How to do it:
Before anything else preheat the oven to 350 degrees and then you can butter or line with paper liners a 12-cup muffin tin. After this you can cream 5 tablespoons of the butter with the white sugar and add the molasses and the egg and egg yolk. Now that you have that sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt, then you can dissolve the baking soda in the hot milk. After this you need to add the flour mixture to the creamed mixture and stir until just combined, also add the hot milk mixture and pour the batter evenly into the prepared tin. Finally you can bake at 350 degrees F for 20 minutes or until it is slightly springy to the touch. Now you can allow them to cool a few minutes in the pan and remove to a rack to cool.

If you would like to see more cupcake recipes like this one, then please check here: Cupcake Recipe

Article Source: http://EzineArticles.com/?expert=Byul_Im

FREE DESSERT RECIPES

March 24th, 2009

Tipsy Apple Pecan Pie

What You Need
1/2 cup seedless raisins
2 Tbsp.  bourbon
1/4 cup (1/2 stick) margarine or butter, softened
1 cup  PLANTERS Pecan Halves
1/2 cup firmly packed light brown sugar
pastry for 2-crust 9-inch pie
7 cups peeled sliced apples
1/2 cup  granulated sugar
1 Tbsp. lemon juice
1 Tbsp.  flour
1/2 tsp. ground cinnamon
1/4 tsp.  salt
1 cup thawed COOL WHIP Whipped Topping
Make It

PREHEAT oven to 450°F. Mix raisins and bourbon; set aside. Spread all of the margarine onto bottom and up side of 9-inch pie plate. Press pecans, top sides down, in margarine; pat brown sugar evenly over pecans. Divide pastry in half; roll out one half to 10-inch circle on lightly floured surface. Place over brown sugar in pie plate.

DRAIN raisins; discard liquid. Toss raisins with apples, granulated sugar, lemon juice, flour, cinnamon and salt. Spoon over pie crust in pie plate. Roll out remaining pastry to 10-inch circle. Place over apple mixture; crimp edges of pastry together to seal. Prick top crust with fork to allow steam to vent.

BAKE 10 minutes. Reduce heat to 350°F. Bake an additional 45 minutes or until top crust is lightly browned. Cool on wire rack 5 minutes or until filling stops bubbling. Place serving plate over pie; carefully invert pie onto plate. Remove pie plate. Cool completely. Serve topped with whipped topping.
Kraft Kitchens Tips
Size-Wise
Enjoy a serving of this rich and indulgent treat on special occasions.
Easy Cleanup
Place baking sheet or piece of foil under pie plate in oven to prevent any juices from spilling onto oven bottom.

Posted in Recipes | 1 Comment »

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