Leaves are beginning to turn beautiful shades of red, orange, and yellow. There is a definite chill in the air. And flip flops are done for yet another year. Yes, it is officially Fall!
At this time of year, I begin to crave sweets typically associated with the holiday season. It’s no wonder I wound up with an oven full of gingerbread cupcakes! Drizzle my sour cream caramel glaze over top and you have the perfect way to spice up autumn.
Ingredients:
•2 egg yolks
•1/2 C Cooking Mollasses
•1/4 C Becel
•1/2 C Dark Brown Sugar, packed
•1 & 1/4 C Flour
•1 & 1/4 tsp Baking Soda
•1 tsp Ground Cinnamon
•1 tsp Ground Ginger
•1/2 C Sour Cream, light
(Glaze)
•1/4 C Becel
•1/4 C Sour Cream Light
•2 C Icing Sugar
•1 & 1/2 Tbsp Caramel, warmed
•1 tsp Ground Nutmeg
The How-To:
1.Preheat oven to 350 degrees F.
2.Beat first 4 ingredients until light in collie, approximately 1-2 minutes.
3.Sift in dry ingredients.
4.Beat in sour cream.
5.Pour batter into paper wrapper-lined mini cupcake pans (makes 36). Bake for 15 minutes.
6.For the glaze beat all five ingredients together until smooth. Cover. Chill in the fridge.
7.Let cupcakes cool, then drizzle with glaze.
