Holiday Spiced Cupcakes with Whipped Frosting

Holiday Spiced Cupcakes with Whipped Frosting


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These holiday spiced cupcakes feature traditional Christmas spices like ginger, nutmeg and cinnamon. Topped these delicious cupcakes with whipped frosting to create the perfect holiday cupcake.

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Time needed

20 min preparation

Serving Size / Yield

10 servings


  • 1/3 C. shortening
  • 1 tsp. baking powder
  • 1/2 C. sugar
  • 1 well-beaten egg
  • 1/2 C. light molasses
  • 1 3/4 C. flour
  • 1/4 tsp. salt
  • 1/2 tsp. soda
  • 1 tsp. ginger
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cinnamon
  • 3/4 C. sour milk or buttermilk
  • Frosting:
  • 1 Safeway Select Organic Large Egg white
  • 1/2 C. sugar
  • 1/8 tsp. cream of tartar
  • 1/2 tsp. vanilla
  • Extra (optional):
  • Store bought snowflake fondant candies

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To make the frosting use a double boiler, or snugly nest a 2- to 3-quart metal bowl in a 2- to 3-quart pan. Add 1 inch water to base of double boiler or pan. Bring to boiling over high heat. Meanwhile, in a bowl or the top of a double boiler, combine egg white, sugar, 2 Tbs. water, and cream of tartar. Beat with a portable mixer until blended. Nest over boiling water; immediately reduce heat to maintain a gentle simmer. With mixer on medium speed, beat icing until it holds peaks that curve slightly, 5-7 minutes (overcooked, the icing gets grainy). At once, remove icing from hot water. Mix in vanilla. Use, or if making up to 1 hour ahead, set pan or bowl in cool water to stop cooking, and cover airtight.

Make the cupcakes by thoroughly cream shortening and sugar. Add egg and molasses. Beat well. Add sifted dry ingredients, alternately with sour milk. Fill greased cupcake pans half full. Bake in oven at 350 degrees for 20 minutes. Once the cupcakes have cooled top with whipped frosting.  To complete this festive cupcake add snowflake fondant candies around your cupcake platter or on top of each cupcake.  

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