Hi friends, I'm so happy you have stopped by. Today we're continuing on our Holiday Made Simple Blog Hop and bringing you some sweet treats. Yes, I know that the holidays are typically COOKIE time and my friends have some great cookies to share below. I thought I'd spice it up (get what I did there?) and share my recipe for
Mini Gingerbread Cakes with Cinnamon Vanilla Yogurt Frosting
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I'm a huge gingerbread fan and these cakes are the fluffy alternative to the gingerbread cookies we all love during the holidays. They scream Christmas with every bite!
Here's how I made them.
Ingredients:
Frosting
- 1Cup Powdered Sugar
- 2 Tablespoons Plain Greek Yogurt
- ½ Teaspoon Vanilla
- ¼ Teaspoon Cinnamon
Cake
- 1 Cup Vegetable Oil
- 1 Cup Sugar
- I Cup Molasses (Unsulphured)
- 1 Tablespoon Minced Crystalized Ginger
- 2 Tablespoons Minced Ginger
- 2 Eggs
- 3 Cups All-Purpose Flour
- ¼ Teaspoon Ground Cloves
- 1 Cup Water
- 1 Tablespoon Baking Soda
Directions:
Preheat oven to 325 degrees. Generously spray your muffin or mini bunt cake pan. Note, even if it's a non-stick, I recommend still spraying the pan.
In a large bowl, whisk together the oil, sugar, molasses, crystalized ginger, ginger, and eggs.
In another bowl, whisk together flour and cloves.
Add sugar, and oil mixture into the flour mixture.
In a small saucepan, bring the water to a boil. Remove from heat and mix in the baking soda. Add the water baking soda liquid to the batter and whisk until fully combined. Transfer the batter to the pan and into the oven. Bake for approximately 45 minutes. Insert a toothpick into the cakes and if comes out clean, they are done.
In a small bowl, whisk together the powdered sugar, yogurt, vanilla and cinnamon. Once the cakes are cool, drizzle the frosting over the top. Here are the cookies I promised from my friends