Pie maker gingerbread cakes
Indulge in the festive flavors of our Pie Maker Gingerbread Cakes! Perfectly spiced with ginger and a hint of spice mix, these mini cakes are topped with a creamy, tangy frosting of cream cheese and lemon juice. Made with simple pantry ingredients like self-raising flour, brown sugar, and eggs, this easy recipe brings holiday cheer to every bite.
- 13 Mar 2024
- Cook time 25 min
- Prep time 10 min
- 6 Servings
- 10 Ingredients
Pie maker gingerbread cakes are a delightful and festive treat that are perfect for the holiday season. With a blend of warm spices and a creamy topping, these delightful cakes offer a comforting and delicious dessert option. Ideal for both family gatherings and special occasions, these mini cakes are easy to make with a pie maker and will undoubtedly be a crowd-pleaser.
Ingredients:
Instructions:
- In a microwave-safe bowl or saucepan, melt the butter and let it cool slightly.
- In a large mixing bowl, beat the eggs until they are light and frothy. Add in the milk and melted butter, and mix until well combined.
- In a separate bowl, sift together the self-raising flour, brown sugar, ground ginger, and spice mix.
- Slowly add the dry ingredient mixture into the wet mixture, stirring continuously to ensure no lumps form. Mix until you have a smooth batter.
- Preheat your pie maker according to the manufacturer’s instructions. Lightly grease the pie holes with a bit of butter or cooking spray to prevent sticking.
- Carefully spoon the batter into each pie hole of the preheated pie maker, filling them about three-quarters full to allow room for the cakes to rise.
- Close the lid and cook for approximately 5-7 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
- While the cakes are cooking, prepare the frosting by beating together the cream cheese, powdered sugar, and lemon juice in a mixing bowl until smooth and creamy.
- Once the gingerbread cakes are done, carefully remove them from the pie maker and let them cool on a wire rack.
- When the cakes are cooled to room temperature, add a dollop of cream cheese frosting on top of each gingerbread cake.
- Serve your pie maker gingerbread cakes immediately. They are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days.
Tips:
- Make sure to bring the butter to room temperature before mixing to ensure a smooth batter.
- Preheat the pie maker to ensure even cooking and optimal texture for the cakes.
- To avoid lumps, sift the self-raising flour and spices before combining with other ingredients.
- For an extra layer of flavor, consider adding a pinch of nutmeg or a splash of vanilla extract to the batter.
- Be cautious not to overfill the pie maker wells to prevent the batter from overflowing during cooking.
- Let the cakes cool slightly before applying the cream cheese frosting for easier spreading and better presentation.
These pie maker gingerbread cakes provide a wonderful combination of flavors and textures that will satisfy any sweet tooth. Their charming appearance and rich taste make them an ideal dessert for holiday celebrations or any cozy gathering. Serve with a dollop of cream cheese frosting and enjoy the festive delight with friends and family.
| Nutrition Facts | |
|---|---|
| Serving Size | 140 grams |
| Energy | |
| Calories 420kcal | 17% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 50g | 14% |
| Fiber 0.50g | 1% |
| Sugar 36g | 36% |
| Fat | |
| Fat 24g | 27% |
| Saturated 13g | 42% |
| Cholesterol 130mg | - |
| Vitamins | |
| Vitamin A 240ug | 27% |
| Choline 70mg | 13% |
| Vitamin B1 0.08mg | 7% |
| Vitamin B2 0.17mg | 13% |
| Vitamin B3 0.38mg | 2% |
| Vitamin B6 0.06mg | 3% |
| Vitamin B9 24ug | 6% |
| Vitamin B12 0.64ug | 27% |
| Vitamin C 0.65mg | 1% |
| Vitamin E 0.28mg | 2% |
| Vitamin K 1.82ug | 2% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 0.06mg | 0% |
| Iron, Fe 0.88mg | 8% |
| Magnesium, Mg 16mg | 4% |
| Phosphorus, P 130mg | 11% |
| Potassium, K 220mg | 7% |
| Selenium, Se 10ug | 19% |
| Sodium, Na 180mg | 12% |
| Zinc, Zn 0.71mg | 6% |
| Water | |
| Water 60g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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