today i am teaming up with the ontario SPCA to kick off national cupcake day, which takes place february 29th, 2016! national cupcake day is a canada wide fundraiser to raise money for animals in need. if you know me personally or through my social media feed, you probably know that i am slightly obsessed with my dog buddy holly. she.. yes she, is an eight year old pomeranian + chiuhuha mix that i adopted seven years ago! to participate in national cupcake day, you just choose a local participating SPCA or humane society & raise money for them by selling cupcakes. it's kind of like a canada wide cupcake party with family, friends, co workers & animal lovers! there is also an early bird sign up contest where you will be entered for a chance to win a kitchen aid stand mixer if you sign-up and raise $50 online before january 30th! imagine how many cupcakes you could bust out with one of those. i made a candied ginger cupcake with a cream cheese frosting. it is kind of like a gingerbread, but NOT because i know if i call it that, everyone will think of christmas. these are just gingery & wintery! if you need more cupcake inspiration check out my recipe archive! there are peppermint chocolate cupcakes, coconut cupcakes, carrot & apple cupcakes.. yeah i like cupcakes. now get baking, for all the other buddy holly's out there who aren't as spoiled as she is.
ingredients
for the candied ginger cupcakes
- 1/2 cup vegetable oil
- 3/4 cup raw sugar
- 1 large egg
- 1/3 cup molasses
- 1 teaspoon pure vanilla extract
- 1 1/3 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 pinch of salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/3 cup candied ginger, chopped
for the cream cheese frosting
- 1/4 cup unsalted butter, room temperature
- 2 cups powdered sugar, or to taste
- 1 teaspoon pure vanilla extract
- 1 8oz brick cream cheese, cold
- raw sugar, for sprinkleing
- candied ginger, for topping
directions
for the candied ginger cupcakes
- preheat oven to 325 degrees.
- in the bowl of a stand mixer beat oil, sugar, egg, molasses & vanilla until light/fluffy.
- in a separate bowl sift flour, baking powder, baking soda, salt, cinnamon, ginger, cloves & nutmeg. gradually add this to the stand mixer at low speed.
- once batter is smooth, stir in candied ginger & evenly divide amongst 12 lined cupcake tins.
- bake for 15-20 minutes, until an inserted toothpick comes out clean. let cool fully before frosting!
for the cream cheese frosting
- beat butter, sugar and vanilla on high until light & fluffy (about 8-10 minutes).
- throw in cream cheese one tablespoon at a time until it is JUST evenly combined. the frosting should remain fluffy. if you over mix it will turn runny.
- pipe or frost cupcakes as desired. finish off with raw sugar & a piece of candied ginger.
thank you to the ontario SPCA for sponsoring this post. to find out who in your area is participating, check out the national cupcake day website here. don’t forget to sign up before January 30th for a chance to win a kitchen aid stand mixer!