Eggless Gingerbread Mini Cupcakes #ChristmasSweetsWeek2020

This time of the year, in every home ginger can be smelled.. Ginger bread cookies are a must that is baked and decorated. Gingerbread houses are decorated too to enjoy the festive season. Thinking about some ideas in the back of of my mind as always when we decorated the gingerbread house (in fact not a house, but a train), I  decided to make gingerbread cupcakes for a change. 

The spices in the ginger bread cake are the same as ginger bread cookies. Mixing wet and dry ingredients separately, and then mixing them together, then baking, that's all the steps involved and it takes about 30 minutes to prepare the cookies. Cooling and frosting add another 20 minutes. In about an hour, delicious festive cupcakes are ready to be served,. I made these as mini cupcakes to control the portion sizes. These can be made in regular size too. Just make sure to check the baking time accordingly. These are great for any holiday gettogethers too. Or they could be a perfect thing to share virtually to friends and families for the current condition. These cupcakes bring us the exact ambience to celebrate the season though we need to stay at home and avoid gatherings. What can be more apt to submit for the #ChristmasSweetsWeek2020?

Ingredients

Makes 21 mini cupcakes

All-purpose flour - 3/4 cup
Baking powder - 1/2 tsp
Baking soda - 1/4 tsp
Butter - 1/4 cup
Brown sugar - 1/4cup
Molasses  - 1/4 cup
Milk - 1/4 cup
Flaxseed - 1 tbsp in 1/4 cup milk
Ginger - 1/2 tsp, ground or powder
Cinnamon - 3/4 tsp
Nutmeg - 1/8 tsp
Allspice - 1/8 tsp
Salt - 1/8 tsp

Cream cheese - 4 oz
Butter - 2 tbsp
Confectioners sugar - 1.5 cups
Cinnamon - 1/8 tsp
Vanilla - 1/8 tsp

Pretzel sticks
Melting chocolate - 1/2 cup

Method

Preheat the oven to 350degrees F. Mix the flour, salt, baking soda, baking powder, and spices in a bowl and set aside. Cream butter, brown sugar, and molasses. Then add milk and beat well. It will be curdled. 

Add the dry ingredients and beat well. Line a mini muffin tray and fill each cup with 3/4 of the batter. Bake at 350 degrees F for 13 minutes or till a toothpick inserted comes out clean.

Arrange a few pretzel sticks on parchment paper. Melt the chocolate and transfer it to a piping bag with a round dip. Squeeze to make leaves for a pine tree. Let it cool.

Whip the cream cheese, butter, vanilla, and cinnamon till fluffy and stiff. Transfer to piping bags and pipe swirls on the mini cupcakes. Add a pretzel Christmas tree to it on top of the cream. Serve.

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