Gingerbread Cupcakes with Marshmallow Frosting + Pomegranate Caramel
- Gingerbread Cupcakes:
- 1 3/4cups1 3/4 cups all-purpose flour
- 1teaspoon1 teaspoon baking soda
- 2teaspoons2 teaspoons ground cinnamon
- 2teaspoons2 teaspoons ground ginger
- 1/4teaspoon1/4 teaspoon cloves
- 1/4teaspoon1/4 teaspoon allspice
- 1/4teaspoon1/4 teaspoon salt
- 1/4cup1/4 cup canola/safflower oil
- 1/4cup1/4 cup unsalted butter (1/2 stick or 4 tablespoons), melted and slightly cooled
- 1/2cup1/2 cup packed light brown sugar
- 1/2cup1/2 cup unsulphured molasses
- 1large1 large egg, room temperature
- 1/2cup1/2 cup lukewarm water
- Pomegranate Caramel:
- 2/3cup2/3 cup granulated sugar
- 3tablespoons3 tablespoons water
- 1/3cup1/3 cup 100% pomegranate juice
- 1tablespoon1 tablespoon unsalted butter
- 1teaspoon1 teaspoon lemon juice
- pinchpinch of salt
- Marshmallow Frosting:
- 4large4 large egg whites (4 ounces)
- 1cup1 cup granulated sugar
- 1teaspoon1 teaspoon lemon juice
- 1/4teaspoon1/4 teaspoon vanilla extract
Adapted from bloggingoverthyme.com
Bake the Cupcakes:
1. Preheat the oven to 350 degrees Fahrenheit. Line a standard muffin tin with liners--and lightly grease with spray.
2. In a bowl, whisk together the flour, spices, salt, and baking soda. Set aside.
3. In the bowl of stand mixer (fitted with a whisk attachment), whisk together the melted butter, oil, brown sugar, molasses, and egg.
4. On low speed, add half of the water to the egg mixture, followed by half of the dry ingredients. Repeat with remaining water and flour mixture until just combined.
5. Remove and scrape down the bowl with a spatula, ensuring that all ingredients have been incorporated evenly.
6. Divide evenly among a standard muffin tin, so that each is 3/4 full (it will most likely yield 11 cupcakes with this amount of batter in each cup).
7. Bake for 20-22 minutes (rotating halfway), or until tops of cupcakes are just springy to touch and toothpick inserted in center comes out clean. Allow to cool in pan on rack for 3 minutes. Remove cupcakes and allow to cool on rack until completely cool.
Make Pomegranate Caramel:
8. Combine sugar and water in a small saucepan (keep a small bowl of water with a brush nearby to brush away any sugar crystals that form on side of pan).
9. Heat over medium-high heat, stirring until the sugar dissolves.
10. Once sugar has dissolved, stop stirring and continue to cook until sugar reaches a medium-amber color.
11. Carefully add the pomegranate juice, lemon juice, followed by the butter, and whisk together until mixture is well incorporated. Continue to simmer over low heat, whisking occasionally, for another 3-4 minutes until caramel is slightly thickened. Set aside in a heatproof bowl and allow to cool to room temperature. The caramel at this point will still seem relatively loose--but don't worry, it will thicken considerably as it cools. The caramel should be cool (but still drip freely from a spoon) for decorating--if it gets too thick, heat it in the microwave at 10 second intervals.
12. Place egg whites, sugar, and lemon juice in (very clean) bowl of a stand mixer and place over a pot of lightly simmering water (double broiler). Using the whisk attachment, whisk constantly until sugar has dissolved and whites are lightly warm to touch (use your fingertips to test this--but it should take about 4-5 minutes, depending on how cold your egg whites are).
13. Transfer bowl to stand mixer and beat over low speed for 1-2 minutes. Increase speed to high and continue to beat for another 5-6 minutes until frosting is thick, shiny, and stiff (will hold its peak).
14. Add the vanilla extract and beat for another couple seconds until incorporated.
15. Frost cooled cupcakes using your favorite tip (I used a 8PT round) and drizzle with pomegranate caramel. Serve immediately.
Gingerbread recipe adapted from King Arthur; Marshmallow Frosting adapted from Martha.