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Add a photoA vanilla cupcake with a gingersnap baked in and bourbon frosting
Servings: 4 cupcakes
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Ingredients
- 3 tablespoons milk
- â teaspoon baking soda
- yolk of 1 large egg
- ½ teaspoon vanilla extract
- 3 tablespoons melted butter, cooled
- â cup sugar
- ½ cup all-purpose flour
- ¼ teaspoon salt
- 4 gingersnaps
- 2 tablespoons plain greek yogurt *
- 3 tablespoons confectionersâ sugar
- 1 tablespoon bourbon
- â cup whipping cream
Directions
- 1. Preheat oven to 350F. Grease cupcake pan or put paper liners in cups.
- 2. Whisk together the milk and baking soda until baking soda is dissolved. Add the egg yolk, vanilla extract, and butter, and whisk until combined.
- 3. Add in the flour, sugar, and salt. Whisk until combined and smooth.
- 4. Pour about 1 - 1 ½ tablespoons of batter into the bottom of four cupcake liners. Place one gingersnap on top of the batter. Pour another 1 - 1 ½ tablespoons of batter over cookie, completely covering the cookie. If there is any batter left evenly distribute it among the cupcakes.
- 5. Bake 14-16 minutes or until cake spring back when lightly touched and are golden brown.
- 6. Cool on wire rack.
- 7. Frosting: Mix together the yogurt, confectioners sugar, and bourbon until well blended.
- Whip the whipping cream until stiff peaks form. Add the yogurt mixture into the whipped cream.
- Whip an additional 10-15 seconds or until the mixture is spreadable or pipeable.
- *Do not mix together the greek yogurt with the liquid. When you measure the yogurt try to avoid getting any of the yogurt liquid, you want it as thick as possible.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 62g | |
| Recipe makes 4 servings | |
| Calories 207 | |
| Calories from Fat 89 | 43% |
| Total Fat 10.1g | 13% |
| Saturated Fat 6.04g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 261mg | 11% |
| Potassium 72mg | 2% |
| Total Carbs 24.22g | 6% |
| Dietary Fiber 0.6g | 2% |
| Sugars 8.33g | 6% |
| Protein 2.72g | 4% |
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