Ice Cream Scoops

I expect most have you have been using these scoops in different sizes for some time but I have only recently bought the smaller scoops. They are ideal for scooping muffin and cupcake mixture into cases. I have used the smallest scoop for making mini muffins for the twins packed lunches and the middle size scoop for regular muffins and cup cakes. They are also useful for making circular whoopie pies instead of the irregular shapes that come from using a spoon

Gingerbread Cup Cakes

My daughter emailed me this recipe and added at the bottom

"Make them...they are off the hook!!!!"

So today I made them and yes they are 'off the hook!'

Ingredients

8 tbsp butter

1/2 cup of packed brown sugar

1/2 cup molasses

1 egg

1/2 tsp vanilla

1/2 cup boiling water

1 tsp bicarb

1 1/2 cups flour

2 tsp cinnamon

1 tsp ginger

1 tsp cloves

1/4 tsp salt

Method

Cream butter & sugar until fluffy. Beat in egg, molasses & vanilla

Stir bicarb with boiling water and then stir into butter mixture

Sift flour, spices and salt. Add to other mixture and mix well

Spoon into cases and bake at 190 deg for 20 mins

Frosting

10oz cream cheese

4 tbsp butter

1/4 cup molasses 1/8 tsp cinnamon

3-4 cups icing sugar



Cream the cheese and butter until fluffy, mix in molasses and spices. Gradually add sugar until right consistency