Loved the salted caramel icing I madefor my buttermilk muffins, so I played around a little to find a variation that goes well with gingerbread muffins. I changed the sugar to light brown and added some cinnamon.
Gingerbread muffins with cinnamon glazing
15 muffins
3.5 oz butter, softened
1 cup brown sugar
2 eggs
2/3 cup buttermilk
1 1/4 cup all purpose flour
2 tsp cinnamon
1 tsp ground ginger
1 tsp ground cloves
1 tsp bakingsoda
In a foodprocessor with paddle attatchement or with a hand mixer, cream butter and sugar
until light and fluffy. Add eggs, one at a time, beating well after each addition. Pour in the buttermilk. Whisk together flour, baking soda and spices in another bowl. Add flour to the butter mixture. Mix until combined. Fill the cupcake liners 3/4 full and bake for 12-15 minutes. let them cool a couple of minutes in the tin and then cool completely on a wire rack.
Cinnamon icing
1/4 cup butter, cubed
1/2 cup light brown sugar
1/2 tsp cinnamon
1/3 cup heavy whipping cream
1 1/4 cup confectioners’ sugar
In a small saucepan combine butter, brown sugar and cream. Bring to a boil over medium heat, stirring constantly. Remove from heat and let it cool 10-15 minutes. Transfer to a new bakingbowl and whisk in the icing sugar and cinnamon. Frost the muffins with a knife.
15 muffins
3.5 oz butter, softened
1 cup brown sugar
2 eggs
2/3 cup buttermilk
1 1/4 cup all purpose flour
2 tsp cinnamon
1 tsp ground ginger
1 tsp ground cloves
1 tsp bakingsoda
In a foodprocessor with paddle attatchement or with a hand mixer, cream butter and sugar
until light and fluffy. Add eggs, one at a time, beating well after each addition. Pour in the buttermilk. Whisk together flour, baking soda and spices in another bowl. Add flour to the butter mixture. Mix until combined. Fill the cupcake liners 3/4 full and bake for 12-15 minutes. let them cool a couple of minutes in the tin and then cool completely on a wire rack.
Cinnamon icing
1/4 cup butter, cubed
1/2 cup light brown sugar
1/2 tsp cinnamon
1/3 cup heavy whipping cream
1 1/4 cup confectioners’ sugar
In a small saucepan combine butter, brown sugar and cream. Bring to a boil over medium heat, stirring constantly. Remove from heat and let it cool 10-15 minutes. Transfer to a new bakingbowl and whisk in the icing sugar and cinnamon. Frost the muffins with a knife.
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