Ingredients
Cupcakes
| Molasses |
1 cup
|
| Hot water |
1 cup
|
| Flour |
3 cups
|
| Baking Soda |
1 1/2 tsp
|
| Ground ginger |
1 1/2 tsp
|
| Ground cloves |
1 1/2 tsp
|
| Salt |
1/2 tsp
|
| Butter |
10 tbsp
|
| Brown sugar |
1/2 cup, packed
|
| Large eggs, room temp |
1 whole and 2 separated
|
| Sour cream |
1/2 cup
|
| Vanilla |
1 tsp
|
Frosting
| Butter |
8 tbsp
|
| Brown sugar |
3/4 cup
|
| Salt |
1/4 tsp
|
| Heavy cream |
1/2 cup
|
Meringue Snowflakes
| Egg whites |
2
|
| Cream of tartar |
1/4 tsp
|
| Powdered sugar, sifted |
1 cup
|
| Vanilla |
1/4 tsp
|
| Silver dragée decors, if desired |
1/2 tsp
|
| Powdered sugar, for garnish |
1-2 tbsp
|
| White chocolate snowflakes |
Optional
|
Directions
Cupcakes
- PREHEAT oven to 350°F. LINE two 12-cup cupcake pans with paper liners.
- In a 2-cup measuring cup, MIX molasses and hot water. SET ASIDE. In a medium bowl, WHISK together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- Using a stand mixer or hand mixer with a large bowl, BEAT the butter and brown sugar together on medium speed until smooth and creamy, about 2 minutes.
- ADD the egg and two egg yolks (reserve the two whites for the meringues), sour cream, and vanilla, and continue to BEAT until combined. At a low speed, ADD the dry ingredients and the molasses mixture, alternating in three additions. MIX until just combined.
- POUR batter into the cupcake liners about 2/3 full. BAKE for 25-30 minutes. LET COOL and FROST.
Frosting
- For the frosting, over medium-low heat, MELT the butter and brown sugar until a low boil . COOK for 2 minutes.
- REMOVE from heat and ADD the salt, heavy cream, and vanilla. LET COOL.
- POUR this mixture into a stand mixer and ADD the powdered sugar 1/2 cup at a time until it reaches a smooth, thick consistency. SET ASIDE.
Meringue Snowflake
- For the snowflake meringues, using a stand mixer with a whisk attachment or a hand mixer and a large bowl, BEAT the egg whites and cream of tartar at a high speed until foamy. ADD the powdered sugar 1 tablespoon at a time, until the mixture is glossy and has stiff peaks. ADD the vanilla.
- LINE two baking sheets with parchment paper and lightly SPRAY them with baking spray. Using a piping bag and a small tip, DRAW small and medium stars on paper. ADD silver dragée decorations if desired. BAKE at 225°F for 20-30 minutes (depending on the size of your stars). They should be mostly dry. TURN OFF the oven and LET THEM COOL inside the oven.
- To assemble, PLACE one cake round on a plate or platter. FROST the middle and then STACK the second round on top. FROST the top and then DECORATE with meringue stars. DUST with powdered sugar.