Short And Sweet. Ginger Icebox Cupcakes.

Ginger based desserts may be mostly associated with November and December, but I love them all year long. Especially when they are as easy and delicious as these Ginger Icebox Cupcakes.

All you do is sandwich purchased ginger cookies with lightly spiced whipped cream. Refrigerate for about 2 hours and the cookies are transformed into melt in your mouth cake.

I really love the contrasting crunch of sprinkles on top. Gingerbread men are cute now and I’m thinking little heart sprinkles will be perfect next month. The cupcake liners also make this dessert adorable, but you could assemble the cupcakes on individual plates instead.

Ginger Icebox Cupcakes

Ingredients:

2 cups heavy cream
3 tablespoons confectioners’ 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

Directions:

1. In the bowl of a stand mixer, whip the cream, confectioners’ sugar and vanilla together on high speed until medium peaks form. Mix 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 top with sprinkles, if desired.

Makes 8 cupcakes

Recipe from Two Peas And Their Pod