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Gingerbread Bundtlettes Recipe

Gingerbread Bundtlettes Recipe
Recipe and photo thanks to!

• ¼ cup molasses
• ½ cup boiling water
• ¾ teaspoon baking soda
• 1 ½ cups flour
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• ¼ teaspoon ground cloves
• 1/8 teaspoon nutmeg
• ¼ teaspoon salt
• 6 tablespoons unsalted butter, room temperature
• 2/3 cup sugar
• 2 eggs
• ¾ teaspoon grated ginger

• 1 cup powdered sugar
• 3 – 4 tablespoons of milk or cream, if you're feeling decadent (I used 3 tablespoons of cream)
• 1/8 teaspoons nutmeg
• 1/8 teaspoon cinnamon

1. Preheat oven to 350 degrees Fahrenheit
2. Coat 2 mini cake pans with baking spray or lightly butter pans then coat with flour.
3. Mix boiling water, molasses and baking soda. Don't be scared if it gets bubbly; it's supposed to do that.
4. Combine flour, baking powder, ground ginger, ground cloves, nutmeg and salt.
5. Cream butter and sugar in mixing bowl until light and fluffy, about 3 minutes.
6. Add eggs, one at a time until each is fully combined.
7. Add grated ginger until fully combined.
8. Alternating, add in flour mixture and molasses mixture, beginning and ending with the flour mixture.
9. Divide batter evenly among the 2 prepared pans, filling each cup about halfway.
10. Bake for 18 – 20 minutes or until the cake springs back when touched.
11. Let cool in pans for 10 min, then remove to a cooling rack.
12. Dip or spoon icing over cakes.
13. 13 Serve immediately or when completely cooled, store in an airtight container at room temperature for d days.

In a shallow bowl, combine the powdered sugar, milk, nutmeg and cinnamon until smooth. Dip or spoon icing over cakes.
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