Best 4 Halloween Gingerbread Cupcakes Recipes

GINGERBREAD CUPCAKES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Beat in water and molasses. Combine the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and allspice; add to the creamed mixture. Beat on low speed until combined. Beat on medium for 2 minutes., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack to cool completely., For frosting, in a small bowl, cream the butter, cream cheese, brown sugar and salt until light and fluffy. Beat in maple syrup and vanilla. Gradually beat in confectioners' sugar until smooth. Frost cupcakes. Store in the refrigerator.

GINGERBREAD CUPCAKES

Steps:

• Preheat oven to 350°F (177°C). Line 12-count muffin pan with cupcake liners. Set aside.
• In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium speed until creamy. Beat in the egg until combined, scraping down the sides and bottom of the bowl as needed. Beat in the milk, molasses, and vanilla on medium speed. Mixture will be piecey and not fully combined. That's ok.
• In a medium bowl, toss the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice together until combined. With the mixer running on low speed, slowly pour the dry ingredients into the wet ingredients. Mix until just combined. Scrape down the sides and bottom of the bowl as needed.
• Fill cupcake liners 2/3 of the way full, no more. Bake for 19-21 minutes or until a toothpick inserted in the center comes out mostly clean. Allow to cool completely before frosting.
• Prepare cream cheese frosting. Frost cooled cupcakes immediately before serving. Unfrosted cupcakes remain fresh covered tightly at room temperature for 2 days. Store frosted cupcakes in the refrigerator for up to 3-4 days and allow to come to room temperature before serving.

HALLOWEEN GINGERBREAD

Steps:

• Heat the butter, syrup, treacle and sugar in a medium saucepan over a low heat for 6-8 mins until the sugar has dissolved. Remove from the heat, and leave to cool for 10 mins.
• Briefly whisk the bicarb, ginger, cinnamon, mixed spice and plain flour in a large bowl to combine. Add a pinch of salt, and the butter and sugar to the mixture. Mix briefly with a spoon, then knead to a rough ball in the bowl. Add 1 tbsp water to bring to the dough together, if you need to. Tip out onto a worksurface and knead briefly again until you have a soft, pliable dough. Press out to a flat disk, wrap and freeze for 15 mins or chill for 30 mins.
• Roll the dough out on a lightly floured worksurface, split the dough into sections and work in batches if you need to. Roll out to 5mm thick. Cut out using a gingerbread person cutter. Reroll the offcuts. You'll get 20-25 depending on the size of your cutter.
• Transfer the biscuits to a parchment lined tray with a little room in-between and chill again for 10 mins.
• Heat the oven to 170C/150C fan/gas 3. Bake the gingerbread for 10-15 mins until the edges and lightly golden. Cool on the tray for 5 mins then transfer to a wire rack to cool completely.
• Mix icing sugar with ½-1 tbsp water to make a thick, pipeable icing. Transfer half of the icing to a piping bag and cut a very small hole in the bottom.
• To make the ghostsUsing the piping bag icing to make an outline around the gingerbread people and leave to set. Once set, add a drop more water to the remaining icing in the bowl to loosen slightly, then use to fill the ghost shapes. Use a cocktail stick to smooth out the icing right up to the set outline. Leave to set again. Add two black dots for the eyes, then an oval for the open mouth.
• To make the mummiesSnip a slightly larger hole in the piping bag at an angle, and go back and forth over the remaining gingerbread people, so it looks like bandages. Add two white dots as eyes and leave to dry. Add pupils to the white dots once set with the black writing icing.

HALLOWEEN GINGERBREAD

Steps:

• Heat oven to 350 degrees. Lightly spray one 9-by-13-inch pan and one 8-by-8-inch pan with cooking spray. Line the pans with parchment paper. Combine the water with the baking soda, and set aside. In a large mixing bowl, sift together the flour, spices, and baking powder and set aside.
• In another large bowl, cream the butter, add the sugar, and beat on a medium-low speed until fluffy. Beat in the molasses and baking-soda mixture until well combined. Beat in the flour mixture on low speed until combined. Add eggs, and beat well.
• Pour batter to equal heights in pans. Bake 15 minutes, and rotate pans in oven to opposite shelves. Bake 10 minutes or until a toothpick inserted into center comes out clean.
• Let stand on wire rack until just cool enough to unmold, 20 to 30 minutes. Unmold onto clean piece of parchment paper. Carefully peel off paper from bottom. This smooth surface will be used for stenciling. Let cool completely. (May be made up to this point a day ahead, tightly wrapped, and stored at room temperature.) Use cookie cutter to cut out shapes. Place stencil on gingerbread. Sprinkle sanding or confectioners' sugar over stencil; remove stencil. Transfer to a serving platter. Repeat until all the gingerbread is used.