A few weeks back we shared the recipe for our Spiked White Hot Chocolate. Today we’re sharing the entire New Year’s table from Sweet Designs because we think that the ideas are perfect for the holiday season. With sweet treats like Pound Cake Ice Cubes, Coconut Crispy Rice Cereal Bars, Snowcapped Gingerbread Cupcakes with White Chocolate Buttercream and Shortbread Snowballs, the recipes on this table are guaranteed to satisfy all of your guests’ holiday cravings. Scroll down for the Snowcapped Gingerbread Cupcake recipe and feel free to pop over here to get the whole book.Copyright Sweet Designs: Bake It, Craft It, Style It, Hyperion Books 2012 Photography by Johnny Miller.
SNOWCAPPED GINGERBREAD CUPCAKES
1 1/8 cups all-purpose flour
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 cup granulated sugar
1/3 cup molasses
4 tablespoons (1/2 stick) unsalted butter, melted
1 tablespoon vegetable oil
1/2 cup buttermilk
FOR THE WHITE CHOCOLATE BUTTERCREAM:
1/4 cup granulated sugar
1 large egg white
7 tablespoons unsalted butter, cut into pieces and softened
1/2 teaspoon vanilla extract
4 ounces good-quality white chocolate, such as Ghirardelli or Callebaut, melted and slightly cooled
Light blue nonpareils
1. Adjust an oven rack to the middle position and preheat oven to 350°F. Line a standard cupcake tin with cupcake liners. In a medium bowl, whisk together the flour, ginger, cinnamon, baking soda, salt, cloves, and nutmeg; set aside. In a large bowl, whisk sugar, egg, molasses, butter, oil, and buttermilk. Add the flour mixture to the wet mixture and whisk until just combined.
2. Divide the batter among the cupcake cups and bake until cupcakes are just set and a toothpick inserted in the center comes out clean, about 17 minutes. Let cupcakes cool in pan for 5 minutes, then transfer the cupcakes to a wire rack to cool completely.
3. Meanwhile, make the buttercream. In the bowl of a standing mixer fitted with the whisk attachment, combine the sugar, egg white, and salt and whisk on medium speed until combined. Place the bowl over a pan of simmering water and whisk with a hand whisk until temperature reaches 150°F on a kitchen thermometer. Return the bowl to the mixer and whisk on medium-high speed until the mixture is thick and glossy, about 1 minute. Reduce the speed to medium and add the butter, one piece at a time, until combined. Reduce the speed to medium-low and add vanilla and white chocolate and beat until smooth.
4. Using an offset spatula, frost the cupcakes, using a swirling motion to give the tops a billowy look. Sprinkle the nonpareils on top. Arrange on a tray lined with paper, spacing the cupcakes an inch apart.