Ginger Icebox Cupcakes
User Reviews
0.0
0 reviews
Unrated
Ginger Icebox Cupcakes
Report
These easy no-bake Ginger Icebox Cupcakes are perfect for any holiday party!
Share:
Ingredients
- 2 cups heavy cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 5.25 ounce box Anna's Ginger Thins
- Sprinkles optional
Add to Shopping List
Instructions
- 1. In the bowl of a stand mixer, whip the cream, powdered sugar, and vanilla together on high speed until medium peaks form. Gently fold in the cinnamon and nutmeg.
- 2. To assemble the cupcakes, spread about 1 tablespoon of the whipped cream on top of a ginger thin. Place another ginger thin on top of the cream to make a sandwich. Spread more whipped cream over the thin and add another thin. Top the final ginger thin with cream. You want to use four wafers per cupcake and end with cream.
- 3. Place cupcakes in cupcake liners or on a plate and stick in the refrigerator for at least 2 hours. You can refrigerate them overnight. The whipped cream will soften the ginger thins making them soft like cake.
- 4. When ready to serve, remove the cupcakes from the refrigerator and sprinkle with sprinkles, if desired.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
Caramel Apple Pie Filling (Caramel Apple Compote)
North American, American, Canadian
5.0
(9 reviews)
