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Gingerbread Cupcakes Featured in Where Women Cook

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PHOTO: Brian Lee

Holiday Sweet Tooth

FEATURED IN WHERE WOMEN COOK  *  RECIPE BY ANITA CHU

Anita Chu has had an interesting transition in her career from an engineer to a pastry chef. Her father was a mechanical engineer and inspired her to go to college, but her mom instilled in her a love of food and cooking. She started cultivating her baking skills in college, but she decided that she wanted to turn it into more than just a hobby after five years of working as an engineer. After finishing pastry school, Anita started her website, Dessert First, where she shares her recipes, knowledge, and passion for baking. This recipe for Gingerbread Cupcakes with Lemon Creme Chantilly is straight from Anita’s kitchen just in time for the holidays.

Gingerbread Cupcakes with Lemon Creme Chantilly
 
Author:
Ingredients
  • 1½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp ground allspice
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • 2 oz unsalted butter, room temperature
  • ½ cup light brown sugar
  • ½ cup dark molasses
Instructions
  1. For cupcakes, preheat oven to 350 degrees. Line a mini-muffin tin with cupcake papers.
  2. Sift flour, baking soda, spices, and salt together in a medium bowl, set aside.
  3. Combine butter and brown sugar in a stand mixer bowl. Beat on medium speed until light and fluffy, about 5 minutes.
  4. Combine molasses and eggs in a small bowl. Add yo mixer, and beat until combined.
  5. Add flour mixture and milk to mixer in 5 alternating additions, starting and ending with flour mixture. Beat until combined.
  6. Divide batter among muffin cups, filling about ¾ full. Bake for 15-20 minutes. Remove when a tester inserted comes out clean. Let cool on wire rack.
  7. For frosting, put whipping cream in a clean mixer bowl and whisk on medium until it begins to thicken.
  8. Add confectioners' sugar, and whisk until soft peaks begin to form. Add lemon extract, and whisk just to combine.
  9. Scrape whipped cream into piping bag fitted with small star tip, and pipe swirls onto cupcakes.


Ogden, UT

Where Women Cook explores the heart of the home, the kitchen, through the stories of women who are passionate about food. This quarterly magazine shares the delicious recipes, beautiful kitchen decor, entertaining ideas, and inspirational journeys of extraordinary women.
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