Monday, December 12, 2011

Spicy Gingerbread Truffles



Do you remember my Ginger Molasses Cupcakes?  
The ones that tasted oh, so delicious, but mysteriously sank after I pulled them out of the oven?


Well, not being one to waste a perfectly good cupcake, I salvaged the ones I could, and decided to recreate the others into Gingerbread Truffles! Here they are in the bowl with the leftover cream cheese frosting just waiting to be re-purposed! If you recall, the original recipe called for lots of fresh ginger, so these cupcakes were decidedly spicy! In my opinion, that high level of spice made them even more fitting for a little bite-sized truffle!


Simply mix the cake and the frosting together until well mixed.  Roll into one-inch balls and freeze. A dip into a melted white chocolate bath and a decorative drizzle on top made these the perfect holiday treat for Saturday's Christmas party!


A tin full would make a perfect holiday gift!


The fresh ginger is truly the star in these bite-sized goodies.  
You won't find another one like them!



Gingerbread Truffles

Cake
From Martha Stewart's Cupcakes



  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 8 ounces (2 sticks) unsalted butter, melted
  • 1 1/2 cups sugar
  • 2/3 cup unsulfured molasses
  • 2 large eggs
  • 1/3 cup hot water
  • 9 ounces (2 pieces, each 6 inches) fresh ginger, peeled and minced (1 cup)
  • (Reduce to 1/2 cup for less spicy cake)
  1. Preheat oven to 350 degrees.  Line standard muffin tins with paper liners.  Whisk together flour, baking soda, and salt.  In another bowl, whisk sugar, molasses and eggs until smooth; whisk in melted butter and the hot water.  Stir in flour mixture until just incorporated, then stir in ginger.
  2. Divide batter evenly among lined cups, filling each three-quarters full.  Baking, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.  
Cream Cheese Frosting

1 stick butter, softened
8 ounces cream cheese
3 cups powdered sugar
1 teaspoon vanilla
pinch salt

Cream ingredients together until well mixed.

To Make Truffles
  1. Combined baked cupcakes and cream cheese frosting in a bowl.  Stir until well mixed.
  2. Roll into 1" balls.
  3. Freeze
  4. Melt 16 ounces white chocolate
  5. Dip frozen cake balls into melted white chocolate.  Let set.
  6. Put remaining white chocolate into a quart ziploc bag.  Snip the corner and drizzle onto the finished truffles.
  7. Enjoy!

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21 comments:

  1. These look great Rachel. I'm bookmarking this for any leftover gingerbread, if that's at all possible.

    Anne xx

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  2. These look delish! Seriously, you take the best pictures....I always want to eat them! Thanks for linking up to Mushki Loves My Stuff party! I'm featuring these on my Facebook page!

    Loves,
    Kirsten

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  3. What a great use for those fallen cupcakes- they look fantastic.

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  4. Thank you, these look wonderful! Can you give us a count as to how many truffles this recipe makes?

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  5. your photos are lovely, the recipe looks so great. I am glad you shared it, I would really make time to make these for holiday treat baskets.

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  6. Life's NOT fair right now.. lol..SOOO adorable. I LOVE these..So creative and cute..Very fitting for the season. I LOVE the details.. I would LOVE for you to Please stop in and share/link via my Pin Inspirational Party happening today : )) THANK YOU.. Wishing you an amazing rest of the week.. http://theartsygirlconnection.blogspot.com/2011/12/hello-artsy-friends-stopping-in-today.html

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  7. These are just beautiful, great photos! Must be delicious too!

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  8. these sound delicious come see us at http://shopannies.blogspot.com

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  9. Hi Michelle - I didn't make truffles out of the entire recipe, but I'm sure you could get about 60 out of one batch. Thanks for asking!

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  10. These sound divine! I am a new follower. Stop by my blog anytime! I love your photos! I am in need of a new camera, any suggestions?

    Warmest Regards,
    Annamaria

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  11. These look so yummy, and a little different from the ordinary cake balls!

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  12. These are so pretty and I bet they taste awesome. I love gingerbread! Thanks for sharing on Crazy Sweet Tuesday. :)

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  13. Well aren't you clever?! Like a little cake pop. Great idea and they look YUMMY!

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  14. What a great idea! Cake pop without the stick. Perfect.

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  15. These look beautiful - perfect for Christmas. Thanks for sharing on Sweet Indulgences Sunday.

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  16. Those look unbelievable!!

    Stopping by from Chef in Training.

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  17. Hi Rachel,
    What a beautiful treat, they are just beautiful! Hope you are having a great week and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  18. Can you say double feature at Bacon Time this week. OMG I want one of these now please. :)

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  19. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you have a very Merry Christmas and enjoy your new Red Plate!
    Miz Helen

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  20. Love this! Perfect way to salvage the cupcakes.

    Hope you had a wonderful holiday! (We're traveling, so I'm catching up on last week.)

    Thanks for linking up to Momtrends.com Friday Food!

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