Little gingerbread cakes
Whip up a batch of delicious little gingerbread cakes with this easy recipe. Made with butter, maple syrup, and brown sugar, these moist cakes are flavored with a mix of ginger and spices. Topped with a tangy lemon glaze, these treats are perfect for any festive occasion. Ready in no time, they’re sure to become a family favorite!
Cook time 35 min
Prep time 90 min
Ingredients:
1/2 cup butter1 cup maple syrup
1 cup brown sugar
3/4 cup milk (1% fat)
1 tsp baking soda
1 egg
2 cups all-purpose white wheat flour
1 tbsp ginger
1 tsp spice mix
2 cups powdered sugar
2 tbsp lemon juice
Little gingerbread cakes are a delightful treat perfect for the holiday season or any time you crave a warming, spiced dessert. Combining the rich, aromatic flavors of ginger and spices with a fluffy cake texture, these small cakes are simple to make and utterly satisfying.
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease a mini-muffin pan or line it with paper liners for easy removal.
- In a medium saucepan, melt the butter over low heat.
- Once melted, remove from heat and stir in the maple syrup and brown sugar until well combined.
- Let the mixture cool slightly.
- Add the milk to the butter mixture and stir until combined.
- Dissolve the baking soda in a small amount of hot water (about 1 tsp) and mix into the butter mixture.
- Whisk in the egg until fully incorporated.
- In a large mixing bowl, sift together the flour, ginger, and spice mix.
- Gradually add the wet ingredients to the bowl of dry ingredients and mix until just combined. Be careful not to overmix, as this can make the cakes tough.
- Fill the prepared mini-muffin pan cups about 3/4 full with the batter.
- Place the filled pan in the preheated oven. Bake for 15-18 minutes, or until a toothpick inserted into the center of one of the cakes comes out clean.
- Remove the pan from the oven and let the cakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. The glaze should be thick but pourable; add a little more lemon juice if necessary.
- Once the gingerbread cakes are completely cool, drizzle the lemon glaze over the tops. Allow the glaze to set for about 20 minutes before serving.
- Your Little Gingerbread Cakes are now ready to enjoy! Perfect for holiday gatherings or a delightful treat anytime.
Tips:
- Use room temperature ingredients: Ensure that the butter, milk, and egg are at room temperature before starting. This helps create a smooth batter and promotes even baking.
- Do not overmix the batter: Mix the batter just until the dry ingredients are incorporated. Overmixing can lead to dense and tough cakes.
- Grease and flour your pans: To ensure the cakes release easily from their pans, coat the pans well with butter and a light dusting of flour.
- Preheat your oven: Make sure your oven is fully preheated to the correct temperature before placing the cakes inside. This ensures they bake evenly and rise properly.
- Check for doneness: Insert a toothpick into the center of the cakes. If it comes out clean or with a few crumbs, the cakes are done. Avoid overbaking as this can dry them out.
- Cool the cakes completely before glazing: Allow the cakes to cool completely on a wire rack before applying any glaze. This prevents the glaze from melting and sliding off.
Creating little gingerbread cakes at home is a rewarding experience that fills your kitchen with the comforting scent of spices. Enjoy these cakes with a dusting of powdered sugar or a light drizzle of lemon glaze for a festive and delicious treat. Share them with family and friends to spread the joy of homemade baking.
Nutrition per serving
10 ServingsCalories 400kcal
Protein 4.49g
Carbohydrates 72g
Fiber 0.96g
Sugar 55g
Fat 10g
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