gingersnap cupcakes with vanilla bean cinnamon buttercream

these cupcakes are to-die-for, y’all.
they also rivaled little she for top billing at her first birthday party.
i made the mistake last time of making them in mini cupcake cups instead of the standard size.
read: i ate way more than my share of these babies. dude, i was fighting people off most of the party.

gingersnap cupcakes with vanilla bean cinnamon buttercream

ingredients

1 stick softened butter
3/4 cup granulated sugar
2 large eggs
3 tablespoons molasses
1 cup all purpose flour
1/2 cup gingersnap cookies, ground very fine in a food processor
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup milk
1 teaspoon vanilla

frosting
1 stick unsalted butter, softened
2 1/2 cups powdered sugar
1/4 cup milk
1 vanilla bean, split lengthwise and seeds removed (if you’re unable to find vanilla bean, check out the vanilla bean tip here)
1/4 teaspoon cinnamon

directions

1. preheat the oven to 350.  in a stand mixer (or with a hand mixer), beat butter and sugar until light and fluffy.  add in eggs & molasses until well combined.

2. in a large bowl combine the flour, ground gingersnap cookies, baking powder, cinnamon and salt.  add half to wet ingredients, then add half of milk and vanilla, ending with remaining dry ingredients and milk/vanilla (mixes a lot more thoroughly this way).

3. scoop batter into a cupcake tin (i line mine with paper cups) and bake for 20-25 minutes or until toothpick comes out clean from center.  remove and let cool completely.

4. to make frosting, beat softened butter and powdered sugar in mixing bowl until smooth. then slowly add milk, vanilla, and cinnamon in to get a smooth thick frosting.  when cupcakes have cooled, spread frosting over the tops of the cupcakes and serve.

makes 12 cupcakes
recipe via picky palate

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sweet potato pudding with pecan and gingersnap streusel


as i was going through last year’s bon appetit thanksgiving issue looking for recipe ideas for our holiday dinner party, i stumbled upon this little treasure.
it is a yummy twist on the traditional sweet potato dish with marshmallows.
after making the base batter, you fold in a homemade meringue, which makes it refreshingly light and not a heavy, filling dessert.
and the topping is sweet and crunchy, the perfect crust for such a fluffy, sweet pudding.

sweet potato pudding with pecan and gingersnap streusel
makes about 12 servings

ingredients

topping
1 1/2 cups coarsely chopped gingersnaps

1 cup toasted pecans, coarsely chopped

1/2 cup packed dark brown sugar

1/2 tsp pumpkin pie spice

4 tbsp (1/2 stick) chilled, unsalted butter, cut into cubes

pudding
3 lbs sweet potatoes (about 3 large), scrubbed

3/4 cup half & half

1/2 cup orange juice

2 tbsp (1/4 stick) unsalted butter, melted

2 tbsp packed dark brown sugar

1 3/4 tsp pumpkin pie spice

4 large egg yolks

5 large egg whites

1/4 tsp salt

1/4 tsp cream of tartar

directions

1. for the topping: toss first 4 ingredients in a medium bowl. add butter; using fingertips, rub in until well blended. cover & chill. (this can be done 1 day ahead, if needed.)

2. for the pudding: preheat oven to 400. roast potatoes on a baking sheet until tender, 45-60 minutes. cool; cut in half  lengthwise. scoop flesh into a bowl & mash. transfer 4 cups of mashed sweet potatoes to a large bowl. cover and chill. (this also can be done one day ahead.) bring to room temperature before continuing.

3. preheat oven to 350. butter a 13×9 baking dish. add half & half and next 4 ingredients to the mashed sweet potatoes. using a mixer, mix on low until blended. add a few pinches of salt. add yolks 1 at a time, blending after each one.

4. using clean, dry beaters beat whites in another large bowl until foamy. add salt and cream of tartar. beat until peaks form. fold whites into the sweet potatoes; spoon into baking dish. sprinkle with topping.

5. bake pudding until puffed and brown, about 45 minutes. serve immediately.

enjoy!

gently adapted recipe and photo via