Nordicware GINGERBREAD KIDS Heavy Cast HOLIDAY CAKELET Pan 6 BOYS & GIRLS Cakes
Gingerbread Boy and Girl Cakelets
2 2/3 cups (440g) all-purpose flour
2 1/4 tsp. baking soda
3 tsp. ground ginger
1/2 tsp. ground cloves
1 1/2 tsp. ground cinnamon
1/2 tsp. salt
10 Tbs. (1 1/4 sticks/155g) unsalted butter
1 cup (220g) firmly packed light brown sugar
2 eggs, lightly beaten
1 cup (345g) molasses
1 cup (250ml) milk
Have all the ingredients at room temperature.
Preheat an oven to 350°F (180°C). Grease and flour the wells of the Gingerbread Boy and Girl Cakelet Pan.
Over a bowl, sift together the flour, baking soda, ginger, cloves, cinnamon and salt. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy, about 1 minute. Add the brown sugar and beat until the mixture is pale and creamy, about 2 minutes. Add the eggs and beat until incorporated, about 1 minute. Stop the mixer and scrape down the sides of the bowl, then beat in the molasses.
Reduce the speed to medium-low and add the flour mixture in 3 additions, alternating with the milk and beginning and ending with the flour. Beat until just combined.
Spoon a scant 1/2 cup (125ml) of the batter into each well, using a small offset spatula to spread the batter up the sides of the head, arms and legs. Bake until a toothpick inserted into the center of a cakelet comes out clean, about 22 minutes.
Transfer the pan to a wire rack and let cool for 10 minutes. Invert the cakelets onto the rack and let cool completely. Wash the pan with cold water and dry thoroughly. Grease and flour the wells and repeat to bake the remaining batter. Decorate the cooled cakelets as desired. Makes 12 cakelets.
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