Gingerbread Cupcakes With Lemon Butter Cream

I made these gingerbread cupcakes courtesy of Martha Stewart and then used a Lemon Butter Cream Recipe of my own devices.

Lemon Butter Cream

6T (6 oz) Butter
3 Cups Icing Sugar
Lemon Zest from 1 lemon
Juice from one Lemon


Whip butter until light and fluffy (about 5 minutes) with electric mixer, add sugar 1 cup at a time. Icing will be quite stiff, add zest and juice and beat another 3 minutes. Pipe onto cupcakes.

My mother in law has the Squeeze-It Kit from Tupperware, and it ices cupcakes really well and doesn't (in my opinion) waste a lot of icing. I thin the next time I go to a Tupperware party I will order one.

Fudgie Brownies

Ingredients:

3/4 C Butter
1/2 C Cocoa
3 Eggs
1 1/2 C Sugar
1 t vailla
3/4 C Flour

Frosting

3 T Butter
3 T Milk
3 T Cocoa
1 t Vanilla
3 C Powdered Sugar

Method:
Melt butter and add cocoa powder, cool to just warm and beat in eggs and sugar until thick. Add remaining ingredients and pour into greased (9x13) pan, spread evenly.
Bake at 350 for 30-35 minutes, do not overbake.

Frosting:
heat butter, milk and cocoa until combined, remove from stove and add vanilla and sugar, beat with a wisk and pour over brownies while still warm (you can add sprinkles or toffee chips if you like).

KEY:- cut when completeley cooled.

Note: I think if you put these in tartlet tins, they would end up like two bite brownies.