Gingerbread Cakes With Cream Cheese Frosting by Chercreations

Ingredients

• 250g (2 cup) all-purpose flour
• 1 tsp baking soda
• 1 tbsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 115g (1/2 cup) unsalted butter, softened
• 100g (1/2 cup) brown sugar, packed
• 180ml (3/4 cup) molasses
• 1 large egg
• 120ml (1/2 cup) hot water
• 225g (8 oz) cream cheese, softened (for frosting)
• 55g (1/4 cup) unsalted butter, softened (for frosting)
• 150g (1 1/4 cup) powdered sugar (for frosting)

Instructions

1. Preheat your oven to 175°C (350°F) and grease a 12-cup muffin tin or mini cake pan.
2. Whisk together flour, baking soda, ginger, cinnamon, and cloves in a medium bowl until well combined.
3. Cream the butter and brown sugar in a large bowl on medium speed for 3 minutes until light and fluffy.
4. Beat in the egg and molasses, scraping down the sides of the bowl, for 2 minutes until smooth.
5. Fold in the dry ingredients alternating with the hot water, stirring until just incorporated.
6. Divide the batter evenly into the prepared pans and bake for 20-25 minutes, or until a toothpick comes out clean.
7. Cool the cakes in the pan for 10 minutes before transferring to a wire rack to cool completely.
8. Beat the cream cheese, butter, and powdered sugar in a bowl on medium-high speed for 3 minutes until smooth and spreadable.
9. Frost the completely cooled cakes generously before serving.