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Mini Gingerbread Cakes With Cream Cheese Frosting Recipe


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     Mini Gingerbread Cakes With Cream Cheese Frosting

Category   Desserts - Breads
Sub Category   None
Servings   48

2 cups Flour
1 1/2 teaspoons Baking Powder
1 1/4 teaspoons Ground Cinnamon
3/4 teaspoon Ground Ginger
1/2 teaspoon Salt
1 cup Packed Dark Brown Sugar
1/2 cup Unsalted Butter, room temperature
2 Large Eggs
3/4 cup Light Molasses
1/4 cup Plain Yogurt
12 ounces Cream Cheese, room temperature
1 1/2 cups Powdered Sugar
1/2 cup Unsalted Butter
Thinly Sliced Kumquats
Chopped or Sliced Crystallized Ginger

Cakes- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350F. Line muffin cups with paper liners.
Whisk flour and next 4 ingredients in medium bowl. Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time, then molasses and yogurt. Add dry ingredients and beat to blend, scraping down sides of bowl.
Drop 1 tablespoon batter into each paper liner. Bake cakes until tester inserted into center comes out clean, 13-15 minutes. Let cakes stand in pan on rack 5 minutes. Remove cakes from pan; cool.
Frosting- Using electric mixer, beat cream cheese, powdered sugar and butter in medium bowl to blend. Spread frosting generously over each cake. Garnish each with kumquat slice or ginger.

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