Mini Gingerbread Cakes with Cinnamon Vanilla Yogurt Frosting

Hi friends, I’m so happy you have stopped by. Today we’re continuing on our Holiday Made Simple Blog Hop and bring 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

I’m a huge gingerbread fan and these cakes are the fluffy alternative to the gingerbread cookies we all love during the holidays. Here’s how I made them.

Ingredients:

Frosting

1Cup Powdered Sugar
2 Tablespoons Plain Greek Yogurt
1/2 Teaspoon Vanilla
1/4 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
1/4 Teaspoon Ground Cloves
1 Cup Water
1 Tablespoon Baking Soda

Directions:

Pre-Heat oven to 325 degrees. Generously spray your muffin or mini bunt cake pan. Note, even if its 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, oil mixture into the flour mixture.

In a small sauce pan, bring the water to a boil. Remove from heat and mix in the baking soda. Add the water baking soda liquid to batter and whisk until fully combined. Transfer batter to 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