Gingerbread Latte Cupcakes
I’m traditional. I like to celebrate Christmas the day after Thanksgiving. Every day of November should be devoted to Thanksgiving.
But the grocery stores are killing me lately! Why must every aisle have some sort of Christmas display or another? I try running past the displays without looking so I don’t get tempted by the candy canes, advent calendars, and pretty Christmas sprinkles that are calling my name… It’s bad enough that I have to drink out of a seasonal red coffee cup every other day!
I am depriving myself of ordering any sort of seasonal Christmas drink until December. Holiday policy. No Caramel Brulée Lattes, Cinnamon Dolce Lattes,Eggnog Lattes, Gingerbread Lattes, Peppermint Mochas, or Salted Caramel Mochas for me. None. Of. Them.
Buuuut, then I saw these seasonal beverages turned cupcakes on Baker’s Royale… And I couldn’t resist… Starting with Gingerbread Latte Cupcakes. These are just so dang cute I had to recreate them! And I’d argue that they’re still in the theme of Thanksgiving because they use all the spices used in pumpkin pie! But I also said pistachios were a Christmas decoration… But that’s beside the point.
These cupcakes are moist with a little spice and topped with a homemade whipped cream… So it’s reallllly like a Gingerbread Latte now.
Gingerbread Latte Cupcakes recipe very slightly adapted from Baker’s Royale:
1 ¼ cups all-purpose flour
1 ½ teaspoons ground ginger
1 teaspoon cinnamon
¼ teaspoon ground cloves
1/8 teaspoon nutmeg
½ teaspoon allspice
¼ teaspoon salt
½ stick (¼ cup) plus 2 tablespoons unsalted butter
½ cup brown sugar
½ cup unsulfured molasses
1 large egg, beaten lightly
½ cup strong, very hot coffee (I used espresso!)
1 teaspoon baking soda
Chantilly Cream Frosting:
2 cups plus 2 tablespoons heavy cream
1 vanilla bean- split and seeded
¼ cup confectioner’s sugar
- To make cupcakes, add flour, the ground ginger, the cinnamon, the cloves, the allspice, and the salt in a bowl and sift.
- Add ½ stick of the butter and granulated sugar in bowl and beat until mixture is pale and fluffy. Add molasses and egg beat until the mixture is smooth. In a measuring cup combine the baking soda with ½ cup very hot strong coffee water and stir until baking soda is dissolved. Stir the baking soda mixture into the molasses mixture (the mixture will appear curdled) and the combined molasses and baking soda mixture into the flour mixture, stir until ingredients are well combined.
- Fill cupcake liners halfway. Bake the cupcakes on the middle rack of a 350 degree °F. oven for about 20 minutes, or until a tester comes out clean. (Cupcakes will be flat on top.) Transfer the cupcakes to a rack to cool completely before frosting.
- To make frosting, combine cream and vanilla bean in an airtight container. Stir to combine, cover, and refrigerate for at least one hour for the vanilla to infuse. At least 30 minutes before whipping put the bowl and whisk into the freezer. Just prior to whipping, remove the vanilla cream from the fridge and strain through a fine mesh sieve into the cold bowl (discard the solids). Fit the mixer with the whisk attachment and begin beating the cream at high speed (to immediately incorporate air) until soft peaks form (curl when attachment is lifted) form, about 2 minutes. Reduce speed to low and gradually add the confectioner’s sugar. Increase speed to high and continue to beat until stiff peaks form, about 2 minutes longer. *If not using immediately, transfer to an airtight container and refrigerator until ready to use, no longer than 3 hours.
- To decorate,