MINI GINGERBREAD CAKES RECIPES

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LEMON GINGERBREAD MINI CAKES | ALLRECIPES



Lemon Gingerbread Mini Cakes | Allrecipes image

Nothing goes with gingerbread like the taste of lemon, and nothing will disappear faster than these cute mini gingerbread cakes with a fluffy lemony topping and a dollop of lemon curd.

Provided by Dickinson's

Categories     Trusted Brands: Recipes and Tips    Dickinson's®

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 dozen cakes

Number Of Ingredients 11

Pillsbury® Baking Spray with Flour
1 (14.5 ounce) package Pillsbury® Gingerbread Mix
1 cup water
¼ cup butter, slightly melted
1 large egg
2 teaspoons finely grated fresh gingerroot
1?¾ cups powdered sugar
2 tablespoons lemon juice
2 tablespoons water
1 cup thawed frozen whipped topping
1 (10 ounce) jar Dickinson's® Lemon Curd, divided

Steps:

  • Heat oven to 350 degrees F. Coat 48 mini muffin cups with baking spray with flour.
  • Combine gingerbread mix, 1 cup water, butter, egg and ginger in large bowl. Beat with electric mixer on medium speed 1 minute. Divide batter evenly into prepared mini muffin cups. Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Cool in pan 3 minutes.
  • Whisk powdered sugar, lemon juice and remaining 2 tablespoons water in medium bowl until smooth and blended. Place wax paper under wire rack. Remove mini cakes from pan. Dip bottoms immediately into lemon glaze. Place on wire rack, bottom side up. Cool completely.
  • Whisk whipped topping and 1/2 cup lemon curd in medium bowl until blended. Spoon into 1-quart heavy-duty resealable plastic bag. Cut 1/2-inch corner off bottom of bag. Place remaining lemon curd in separate 1-quart heavy-duty resealable plastic bag. Cut 1/4-inch corner off bottom of bag. Squeeze whipped topping mixture onto each mini cake. Top with a small dollop of lemon curd. Chill until ready to serve.

Nutrition Facts : Calories 86.9 calories, CarbohydrateContent 14.8 g, CholesterolContent 11.1 mg, FatContent 2.6 g, ProteinContent 0.5 g, SaturatedFatContent 1.3 g, SodiumContent 72.4 mg, SugarContent 4.9 g

MINI GINGERBREAD CHEESECAKES RECIPE BY TASTY



Mini Gingerbread Cheesecakes Recipe by Tasty image

Here's what you need: cream cheese, sour cream, sugar, vanilla, eggs, molasses, ground ginger, cinnamon, nutmeg, gingersnaps, cupcake liners

Provided by Tracy Raetz

Total Time 20 minutes

Cook Time 20 minutes

Yield 18 cheesecakes

Number Of Ingredients 11

16 oz cream cheese, softened
½ cup sour cream
? cup sugar
1 teaspoon vanilla
2 eggs
2 tablespoons molasses
½ teaspoon ground ginger
½ teaspoon cinnamon
½ teaspoon nutmeg
12 gingersnaps
18 cupcake liners

Steps:

  • Preheat oven to 300°F (150°C).
  • Place gingersnaps in bottom of each liner, then set aside.
  • Beat cream cheese, sugar, and vanilla until fluffy.
  • Add eggs one at a time.
  • Add in the sour cream, molasses, and spices.
  • Pour mixture over gingersnaps.
  • Bake for 20 minutes.
  • Sprinkle with crushed gingersnaps.
  • Enjoy!

Nutrition Facts : Calories 586 calories, CarbohydrateContent 73 grams, FatContent 31 grams, FiberContent 0 grams, ProteinContent 6 grams, SugarContent 48 grams

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