GINGER SNAP CUPCAKES W/CINNAMON BUTTERCREAM FROSTING
Makes 12 Cupcakes
ground black pepper
CINNAMON BUTTERCREAM FROSTING:
butter, room temperature
powdered sugar, sifted
1Preheat oven to 350 degrees. Prep a 12-muffin tin with paper liners.
2In a medium bowl, whisk together flour, baking soda and salt.
3In a large bowl, cream together butter and brown sugar until light.
4Blend in spices and egg followed by molasses.
5Stir in half of the flour mixture, then the buttermilk and the remaining flour mixture. Mix until just blended, with no streaks of flour remain.
6Divide the batter evenly into the prepared muffin tin, and bake for 17 to 20 minutes, do a toothpick test and if it comes out clean, it's done.
7Remove the cupcakes onto a wire rack to completely cool before frosting them.
8CINNAMON BUTTERCREAM FROSTING:
9Cream butter with hand mixer on low speed till fluffy, 30 seconds.
10Add sugar, 3 Tbsp. milk, vanilla extract and blend lightly.
11Add cinnamon, continue mixing until sugar is incorporated, increase speed and beat till fluffy.
12If the frosting is stiff, add the remaining 1 Tbsp. of milk and blend well.
13Be sure that the cupcakes are completely cooled before frosting them.