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Mini Gingerbread Cakes With Cream Cheese Frosting Recipe

   
 

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     Mini Gingerbread Cakes With Cream Cheese Frosting

Mini Gingerbread Cakes With Cream Cheese Frosting

Category   Desserts - Breads
Sub Category   None
Servings   48

Ingredients
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

Instructions
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.


Originally Submitted
12/15/2010





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