Lemony Gingerbread Mini Mousse Cakes Recipe

Name: Lemony Gingerbread Mini Mousse Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cakes; 2 qt. Yellow cake mix; 2 Tbsp. ground ginger; 1 Tbsp. ground cinnamon; 2 tsp. ground nutmeg; 1/2 tsp. ground cloves; 2-1/2 cups cold water; 3/4 cup molasses; Mousse; 3 cups warm water (140 degrees F to 160 degrees F); 1-1/2 cups Jell-O Lemon Jelly Powder; Philadelphia Brick Cream Cheese, softened; 2 qt. Prepared whipped topping, divided; 1 Tbsp. ground cinnamon

Servings: persons

Cakes
2 qt. Yellow cake mix
2 Tbsp. ground ginger
1 Tbsp. ground cinnamon
2 tsp. ground nutmeg
1/2 tsp. ground cloves
2-1/2 cups cold water
3/4 cup molasses
Mousse
3 cups warm water (140 degrees F to 160 degrees F)
1-1/2 cups Jell-O Lemon Jelly Powder
Philadelphia Brick Cream Cheese, softened
2 qt. Prepared whipped topping, divided
1 Tbsp. ground cinnamon

1
Cakes: Beat cake mix and spices in bowl of mixer fitted with paddle attachment on low speed 20 sec.
2
Gradually add water, beating on medium speed after each addition until well blended.
3
Stop mixer; scrape bowl and paddle.
4
Blend in molasses.
5
Use #24 scoop to portion 1-1/4 oz.
6
(37 g) batter into each of 48 (2-1/2-inch) panettone paper moulds (or into each of 12 moulds for trial recipe).
7
Bake in 300 degrees F-convection oven 13 to 15 min.
8
or until toothpick inserted in centres comes out clean.
9
Cool completely.
10
Mousse: Add water to jelly powder; stir until completely dissolved.
11
Cool.
12
Beat cream cheese with mixer fitted with paddle attachment on medium speed 2 min., stopping occasionally to scrape bowl and paddle.
13
Gradually add jelly, beating well after each addition.
14
Fold in 1-1/2 qt.
15
(1.5 L) whipped topping (or 1-1/2 cups [375 mL] whipped topping for trial recipe).
16
Refrigerate until slightly thickened.
17
Spoon into pastry bag fitted with large plain tip; pipe about 1/4 cup (60 mL) Mousse onto top of each Cake.
18
Level tops with spatula.
19
Refrigerate 2 hours or until firm.
20
Top each cake with about 2 tsp.
21
(10 mL) whipped topping.
22
Dust with cinnamon.

kcal

Calories

Carbs

Protein

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 14 ingredients. The key ingredients include: Cakes, 2 qt. Yellow cake mix, 2 Tbsp. ground ginger, 1 Tbsp. ground cinnamon, and more.

Yes, Lemony Gingerbread Mini Mousse 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.

Lemony Gingerbread Mini Mousse Cakes

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