Ingredients
- 1 3/4 Cups (280g) all-purpose flour
- 1 1/2 tsp. baking soda
- 2 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1 tsp. ground cinnamon
- 1/4 tsp. salt
- 6 Tbs. (3/4 stick/9og) unsalted butter
- 2/3 cup (155g) firmly packed light brown sugar
- 1 egg, lightly beaten
- 3/4 cup (260g) molasses
- 3/4 cup (180ml) milk
Preparation
Step 1
Have all the ingredients at room temperature.
Preheat an oven to 3500(180°C). Grease and flour the wells of the Gingerbread Man Cakelet Pan.
Over a bowl, sift together the flour, baking soda, ginger, cloves, cinnamon and salt. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy, about 1 minute. Add the brown sugar and beat until the mixture is pale and creamy, about 2 minutes. Add the egg and beat until incorporated, about 1 minute. Stop the mixer and scrape down the sides of the bowl, then beat in the molasses.
Reduce the speed to medium-Iow and add the flour mixture in 3 additions, alternating with the milk
and beginning and ending with the flour. Beat just until combined.
Spoon 3 level tablespoons of the batter into each prepared well, using a small offset spatula to spread the batter up the sides of the head, arms and legs. Bake until a toothpick inserted into the ce nbec of a cakelet comes out clean, about 12 minutes.
Transfer the pan to a wire rack and let cool for 5 minutes. Invert the cakelets onto the rack and let cool completely. Wash out the pan with cold water and dry thoroughly. Grease and flour the wells and repeat to bake the remaining batter. Decorate the cooled cakelets as desired. Makes 21 cakelets.
Williams-Sonoma Kitchen