Isn’t it fun making things with your mom — or other family member you love? Check out this recipe for Gingerbread Cream Cheese Cupcakes from The Mother Daughter Cookbook that’s just right for adding some holiday magic!
8 oz. cream cheese, room temperature
1/3 cup sugar
1 teaspoon of vanilla
pinch of salt
Note: If actual baking time is short, filling can be made in advance and refrigerated.
1 cup sugar
1 cup vegetable oil
1 cup molasses
1 cup boiling water
2 1/2 cup flour
1 tablespoon ground ginger
1/2 teaspoon cinnamon
2 teaspoons baking powder
12 paper cupcake cups
Makes 12 cupcakes
Preheat oven to 325 degrees
To start cupcakes, combine sugar, oil, molasses, and boiling water in large mixing bowl.
Get dry ingredients from D.
Use a wire whisk to mix dry into wet ingredients until smooth.
Crack eggs into a separate bowl, beat them and then add them to the batter. Incorporate well.
Pour batter into a pitcher. Give pitcher of batter to D.
Get batter filled cups from D., then scoop on tablespoon of cream cheese filling onto the top of each cupcake before baking.
Bake cupcakes in preheated oven for 30 minutes.
Remove from oven and place on cooling rack.
Start filling by mixing together cream cheese and sugar with wooden spoon or electric mixer. Mix well.
Add egg, vanilla and salt, combining until smooth.
Measure flour, ginger, cinnamon, and baking soda into a bowl and mix together. Give to M.
Line cupcake tins with paper cupcake cups.
Get pitcher of batter from M. Pour batter into cupcake cups, filling each 3/4 full. Give to M.
When cupcakes have cooled, sprinkle them with powdered sugar.
Excerpted from The Mother Daughter Cookbook: Recipes to Nourish Relationships by Lynette Rohrer Shirk © 2011, used with permission of the publisher, Zest Books. Learn more at http://zestbooks.net/the-mother-daughter-cookbook/
Now tell us: Do you and a member of your family ever cook up something special?