Sweets and Treats

Gingerbread Cupcakes with Peppermint Frosting

by Kristy on November 7, 2013

Fall and Christmas is my favorite time of year. I love all of the treats and goodies that come along with the holidays and wanted to share a delish Gingerbread Cupcakes with Peppermint Frosting recipe with all of you.

Gingerbread Cupcake with Peppermint Frosting

Gingerbread Cupcakes Ingredients:

  • 1 3/4 cups All purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup packed light brown sugar
  • 1/2 cup molasses
  • 1 large egg
  • 1/2 cup water

Peppermint Frosting Ingredients:

  • 6 tablespoons unsalted butter, at room temperature
  • 8-ounce package cream cheese, softened
  • 1-pound box powdered sugar
  • 2 teaspoons ground peppermint flavoring and 2-3 drops red food coloring
  • 1 to 2 tablespoons milk, just enough to make a frosting consistency that’s ready to pipe

Gingerbread Cupcakes Instructions:

Preheat the oven to 350°F. Place liners in a 12 cupcake pan.

To make the cupcakes:

Sift all of the dry ingredients in a small bowl: flour, baking soda, cinnamon, ginger, cloves, nutmeg and salt.

Whisk together butter (make sure it’s melted butter!), light brown sugar, molasses, and the egg.

Alternate adding the water and dry ingredients to the butter mixture and stir until completely combined.

Scoop the batter evenly into the cupcake liners.

Bake the cupcakes for 20 to 22 minutes. Remove the cupcakes from the oven and transfer them to a rack to cool.

To make the frosting:

Beat together the butter and cream cheese until light and fluffy.

Add the sugar and peppermint oil, beating well.

Add the food coloring and then the milk a little at a time, until the frosting is spreadable.

Fill a piping bag with the frosting, and pipe large swirls on top of the cooled cupcakes or simply frost by hand.


Homemade Apple Pie Pop Tarts

by Kristy on October 30, 2013

Do you love apple pie? Make nice warm and gooey Homemade Apple Pie Pop Tarts to start your morning off with a sweet treat or for anytime you’re craving apple pie. This recipe is so simple and can be frozen to be enjoyed later.

Homemade Apple Pie Pop Tarts

Homemade Apple Pie Pop Tarts Recipe:

Homemade Apple Pie Pop Tarts Ingredients:

  • Pillsbury pie crust
  • 1 can of Apple Pie filling
  • 1 Egg
  • Rolling pin & round cookie cutter
  • Flour (for dusting)
  • Food processor
  • Confectioners sugar
  • Milk
  • Sprinkles

Homemade Apple Pie Pop Tarts Instructions:

Easy Homemade Apple Pie Pop Tarts Recipe

1. Whisk egg in a small bowl with a fork, like you would a scrambled egg.

2. Put can of apple filling in food processor, don’t blend just pulse it until its fine chopped.

3. Unroll one of the pie crusts (box comes with 2), use the flour to dust your counter top and rolling pin to roll out the crust a little thinner (but not too thin).  You want to be able to pick it up without it ripping.

4. Use a round cookie cutter and cut out your pieces (Do this until all the crust is gone,  you can roll the scraps back up into a ball and roll it back out with the rolling pin,  remember to dust your table with flour).

5. Use a spoon and put a spoonful of Apple filling into the center of the rounds ( make sure you leave an equal amount of rounds without filling so you can put it on top… One pop tart = a pair of rounds).

6. Take your fingers or a kitchen pastry brush and put the egg wash onto the other pie round.

7. Put the egg washed round face down onto the filling round,  make sure to seal the edges with out smashing it (if you smash it, the edges will burn).

8. Put onto a sprayed cookie sheet.

9. Egg wash the tops of the finished rounds ( this will give it a shiny look after it bakes).

10. Bake @ 350° for approx 15 min or until golden brown.

11. Make your fondant:
Mix 3 cups confectioners sugar with 1/4 cup of milk (you may need to add more or less,  you want a cake batter consistency.) If you add too much milk,  just add more sugar. Add 1 tsp vanilla extract.

12. When they are done baking let them cool completely before you dunk them in the fondant.

13. I dunked a few and used Fall colored sprinkles.

You can freeze them and warm them up as you wish,  if you decide to freeze them,  DO NOT  put fondant on them until after you warm them back up (this will help with not making a mess in your microwave or oven). Store in zip-lock bags.

Enjoy these Homemade Apple Pie Pop Tarts for a special breakfast or for a sweet treat any time of day!

This recipe was provided by my friend who I grew up with, Brittney. She enjoys baking and works at the Ritz Carlton as a pastry chef.


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