Gingerbread cookies are one of my all time favorite holiday treats, so what better than to have a gingerbread cupcake with a gingerbread cookie on top! These cupcakes are so fun and they taste amazing.
Preheat oven to 350 and line cookie sheet with parchment paper
Using a standing mixer, beat together the butter, sugar, and molasses
Add in the water and mix until combined
In a large bowl, combine the flour, and the spices
Gradually mix in the dry ingredients into the wet
Roll dough out on a floured surface to 1/4 inch in thickness
Using your favorite gingerbread cookie cutter, cut out your shapes
Bake in the oven for 10 minutes
Using the standing mixer, combine the egg whites, cream of tarter, vanilla and powder sugar and mix until combined and stiff peaks form
Add a few drops of red into the first bowl
Leave the second bowl plain
Mix until the red color until blended and the shade you want
Scoop about 1/4 C of icing into their own bags.
Decorate your cookies how ever you want.
Allow icing to dry for a hour before enjoying!
Preheat oven to 350 degrees and line cupcake pan with the liners.
In a large bowl, whisk together all dry ingredients
Using a standing mixer, beat together the butter, egg, egg white, vanilla, molasses, sour cream and whole milk until combined
Gradually beat in the dry ingredients until combined
Fill cupcake liners about half way.
Bake the cupcakes for 21 minutes.
Combine all ingredients into a standing mixer and mix on low speed until combined and stiff peaks form
Scoop frosting into a piping bag fitted with a star tip
Frost cooled cupcakes and sprinkle with some Christmas shimmer sprinkles
Place a Mini Gingerbread man into the side of the cupcake