Lemon Gingerbread Mini Cakes Recipe

Name: Lemon Gingerbread Mini Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pillsbury(R) Baking Spray with Flour; 1 (14.5 ounce) package Pillsbury(R) Gingerbread Mix; 1 cup water; 1/4 cup butter, slightly melted; 1 large egg; 2 teaspoons finely grated fresh gingerroot; 1 3/4 cups powdered sugar; 2 tablespoons lemon juice; 2 tablespoons water; 1 cup thawed frozen whipped topping; 1 (10 ounce) jar Dickinson's(R) Lemon Curd, divided

Servings: persons

Pillsbury(R) Baking Spray with Flour
1 (14.5 ounce) package Pillsbury(R) Gingerbread Mix
1 cup water
1/4 cup butter, slightly melted
1 large egg
2 teaspoons finely grated fresh gingerroot
1 3/4 cups powdered sugar
2 tablespoons lemon juice
2 tablespoons water
1 cup thawed frozen whipped topping
1 (10 ounce) jar Dickinson's(R) Lemon Curd, divided

1
Heat oven to 350 degrees F. Coat 48 mini muffin cups with baking spray with flour.
2
Combine gingerbread mix, 1 cup water, butter, egg and ginger in large bowl. Beat with electric mixer on medium speed 1 minute. Divide batter evenly into prepared mini muffin cups. Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Cool in pan 3 minutes.
3
Whisk powdered sugar, lemon juice and remaining 2 tablespoons water in medium bowl until smooth and blended. Place wax paper under wire rack. Remove mini cakes from pan. Dip bottoms immediately into lemon glaze. Place on wire rack, bottom side up. Cool completely.
4
Whisk whipped topping and 1/2 cup lemon curd in medium bowl until blended. Spoon into 1-quart heavy-duty resealable plastic bag. Cut 1/2-inch corner off bottom of bag. Place remaining lemon curd in separate 1-quart heavy-duty resealable plastic bag. Cut 1/4-inch corner off bottom of bag. Squeeze whipped topping mixture onto each mini cake. Top with a small dollop of lemon curd. Chill until ready to serve.

372

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Pillsbury(R) Baking Spray with Flour, 1 (14.5 ounce) package Pillsbury(R) Gingerbread Mix, 1 cup water, 1/4 cup butter, slightly melted, and more.

Yes, Lemon Gingerbread Mini Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Gingerbread Mini Cakes

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