Lawton First Assembly

27 fall 2020/winter 2021 Recipe courtesy of Megan Gundy of "What Megan's Making" on behalf of Milk Means More Prep time: 10 minutes Cook time: 25 minutes Servings: 20 Cupcakes: 1 1/2 cups all-purpose flour 1 1/2 tablespoons ground ginger 2 teaspoons ground cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1 1/2 cups unsalted butter, at room temperature 1 1/2 cups granulated sugar 3 tablespoons molasses 4 large eggs 2 teaspoons vanilla extract Whipped Vanilla Buttercream: 1 cup (2 sticks) butter, softened 2 teaspoons vanilla extract 4 cups powdered sugar 2-4 tablespoons heavy whipping cream 1 pinch salt cinnamon, for topping Adjust oven rack to lower-middle position and preheat oven to 350 F. Line muffin pan with cupcake liners. Set aside. Yum! Peppermint Cheesecake Brownies Recipe courtesy of Sarah Bates of "The Chef Next Door" on behalf of Milk Means More Prep time: 10 minutes Cook time: 30 minutes Servings: 16 Cheesecake Batter: 8 ounces low-fat cream cheese, at room temperature 1/3 cup granulated sugar 1/2 teaspoon peppermint extract 2 eggs 1 tablespoon all-purpose flour Brownie Batter: 1 cup all-purpose flour 1/2 cup cocoa powder 1/2 teaspoon salt 1 cup granulated sugar 1/4 cup vegetable oil 1/4 cup milk 2 eggs 1 teaspoon pure vanilla extract Topping: 1/2 cup peppermint baking pieces Preheat oven to 350 F. Coat 8-inch square baking pan with nonstick cooking spray; set aside. To make cheesecake batter: Place cream cheese in bowl of stand mixer. Beat on medium speed until smooth and creamy. Add sugar and peppermint extract; beat well. Add eggs, one at a time, beating well after each addition. Add flour and beat mixture until blended. To make brownie batter: In medium bowl, whisk flour, cocoa powder and salt until combined. In separate bowl, whisk sugar, oil, milk, eggs and vanilla until well combined. Add wet ingredients to dry ingredients and mix until blended. Pour brownie batter evenly into prepared pan. Carefully pour cheesecake batter over top, spreading evenly. Carefully swirl layers together using knife tip. Bake 20 minutes. Sprinkle top of brownies with peppermint baking pieces and bake 10 minutes until brownies are set. Cool brownies completely in pan on wire rack before cutting into 16 squares. To make cupcakes: In medium bowl, whisk flour, ginger, cinnamon, cloves, nutmeg and salt. In large bowl of stand mixer, cream butter and sugar until light and fluffy, about 3 minutes. Add molasses and beat until incorporated. Beat in eggs, one at a time, then beat in vanilla. Add flour mixture and mix on low speed until just combined. Divide batter evenly among muffin cups, filling each about 3/4 full. Bake 30 minutes, or until toothpick inserted in center cupcake comes out clean or with moist crumbs. Let cupcakes cool 10 minutes then transfer to wire rack to cool completely. To make whipped vanilla buttercream: In large bowl of stand mixer, beat butter on medium-high speed until light and fluffy, about 3 minutes. Add vanilla and, with mixer on low, slowly add in powdered sugar, cream and salt, scraping down sides of bowl as needed. Once incorporated, whip frosting at least 3 minutes on medium-high or high speed. If frosting is too thick, gradually beat in additional cream. Pipe on top of cooled cupcakes and sprinkle with cinnamon. All recipes are courtesy of Family Features. Gingerbread Cupcakes with Whipped Vanilla Buttercream

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