Scott’s Gingerbread Cupcakes with Grand Marnier Cream Cheese Icing
Inspired by Ina Garten, The Barefoot Contessa
Prep and Cook time: 90 minutes | Serves 12
¼ cup dark rum or water
½ cup golden raisins
1 stick (¼ lb.) unsalted butter
1 cup un-sulfured molasses
1 cup (8 oz.) sour cream
1 ½ tsp. grated orange zest
2-1/3 cups all-purpose flour
¾ tsp. baking soda
1 ½ tsp. ground ginger
1 tsp. ground cinnamon
¼ tsp. ground cloves
¼ tsp. allspice
½ tsp. kosher salt
1/3 cup minced dried crystallized ginger (not in syrup)
For the frosting:
8 oz. cream cheese, at room temperature
1 stick (¼ lb.) unsalted butter, at room temperature
½ tsp. orange zest
½ tsp. pure vanilla extract
1 tsp. Grand Marnier Liqueur
1 cup (½ lb.) confectioners’ sugar, sifted
For the decoration:
6 pieces dried crystallized ginger (not in syrup), sliced in half
Preheat oven to 350°F. Line a muffin pan with paper liners. Place the rum and raisins in a small pan, cover, and heat until the rum boils. Turn off the heat and set aside until cool.
Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.
Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, allspice, and salt together into a small bowl. Mix with your hand until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Drain the raisins and add them and the crystallized ginger to the mixture with a spatula.
Divide the batter among the muffin pan (1 rounded standard ice cream scoop per cup is the right amount). Bake on the middle rack of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool for 10 minutes before removing from the pan.
For the frosting, mix the cream cheese, butter, orange zest, vanilla and Grand Marnier Liqueur in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
When the cupcakes are cool, frost them generously and garnish with a slice of crystallized ginger.
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