Gingerbread Cup Cakes
1 1/2 cups sugar
1/2 cup butter
1/2 cup molasses
2 cups flour
1 teaspoon cinnamon
2 teaspoons ground ginger
1 1/2 cups sour milk or buttermilk
1 teaspoon baking soda (dissolved in sour milk or buttermilk)
Heat oven to 350º F. Generously grease 36 muffin tins. In a large bowl; cream sugar, butter, eggs, and molasses until smooth. Add flour, cinnamon, ginger, sour milk, and baking soda. Pour into muffin tins filling half way. Bake for 12-16 minutes. Remove from pans and place on wax paper. Using a small plastic container (medicine cup) or water bottle cap press into the center of each muffin (pictured at the end of this post*). Allow to cool.
Peppermint Ice Cream
36 Hershey®’s Kisses® Candy Cane flavored, unwrapped
36 miniature candy canes, unwrapped
36 white chocolate gingerbread boys**
Powder sugar for dusting
On individual serving plates place a small scoop of peppermint ice cream. Place the gingerbread cup cake face down on top of the ice cream. Put a candy cane kiss on top of the cup cake. Then, insert the candy cane and gingerbread boy. Dust with powdered sugar. Serve immediately.
**To make the white chocolate gingerbread boys I piped melted white chocolate onto wax paper in the shape of gingerbread boys and allowed to cool. If you have a hard time free handing place a cut out under the wax paper to trace.
To change things up vary the fun! Put the gingerbread on the bottom as pictured on the left. On the right I have filled the gingerbread with peppermint cool whip then topped it with chopped candy cane Kisses and broken candy canes.
*How to indent your gingerbread.
This dessert creation was inspired by my love for gingerbread people. I decided that the world needed a dessert that was delcious, fun, fancy, and encompassed gingerbread and peppermint. Voila!
Side Note- the gingerbread recipe I used was not my original. It is a recipe I got from my mother who got it from her mother.