Spicy Gingerbread Cupcakes w/Mango Cream Cheese Frosting
Courtesy of Maria Crowley
Cupcakes:
Frosting:
- 1 box Betty Crocker Gingerbread Cake & Cookie mix
- 3/4 cup cold water
- 1/2 cup MOV Toasted Sesame Oil
- 1 tbs MOV Honey-Ginger Balsamic
- 1 tbs Jehu Mad Mango Medium hot sauce
- 1 1/2 tbs NHHS Chinese Five Spice Powder
- 1 egg
Frosting:
- 8oz Neufchatel cheese, softened
- 1/2 cup butter, softened
- 1 cup powdered sugar
- 1 tbs Jehu Mad Mango Medium hot sauce
- 2 tbs MOV Honey-Ginger Balsamic Reduction (see below)
- 1/4 cup of the vinegar with 1 tbs of honey cooked very slowly over a low/medium heat until desired thickness)
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Directions:
Preheat the oven to 350 degrees Mix all the cake ingredients until well blended and there are no longer lumps. DO NOT FOLLOW THE CAKE MIX DIRECTIONS ON THE BOX!! Bake until a toothpick comes out clean: 5-6 for mini cupcakes 6-7 for regular sized cupcakes 20-25 for 8x8 cake pan While baking, beat the cream cheese and butter until smooth. Add the powdered sugar, Mad Mango and warm balsamic reduction and beat again. Enjoy!! |
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