MINI GINGERBREAD CAKES WITH CREAM CHEESE FROSTING

Friends have a fabulous wine tasting party every year - usually I take an appetizer, but because I knew we would be arriving late, I decided a dessert would be more appropriate. These were the perfect little bite to end the night.

MINI GINGERBREAD CAKES WITH CREAM CHEESE FROSTING

CAKES
2 cups flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon salt
1 cup brown sugar
1/2 cup butter, softened
2 large eggs
3/4 cup molasses
1/4 cup plain yogurt
FROSTING
12 ounces cream cheese, softened
1 1/2 cups powdered sugar
1/2 cup butter, softened

CAKES
Heat oven to 350F. Line mini muffin cups with paper liners.
Whisk flour and next 4 ingredients in medium bowl. Using electric mixer, beat sugar and butter in large bowl to blend.
Beat in eggs 1 at a time, then molasses and yogurt (batter may look curdled). Add dry ingredients and beat to blend, scraping down sides of bowl.
Drop 1 tablespoon batter into each paper liner. Bake cakes until tester inserted into center comes out clean, 12 - 14 minutes. Let cakes stand in pan on rack 5 minutes. Remove cakes from pan, cool.
FROSTING
Using electric mixer, beat cream cheese, powdered sugar and butter in a medium bowl to blend. Spread frosting generously over each cake. Garnish with chopped ginger.
Enjoy!

Recipe adapted from Bon Appetit, December 2010
www.bonappetit.com/