Gingerbread Icebox Cupcakes
Serves: 12 cupcakes
 
Ingredients
  • 48 gingersnap cookies (look for thicker cookies)
  • 1½ cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • a splash of pure vanilla extract
  • ground cinnamon
For the Salted Caramel Sugar:
  • ¾ cup granulated sugar
  • maldon sea salt flakes
Instructions
  1. Using an electric hand mixer or a stand mixer, combine the cream, sugar, and vanilla. Whip until thick.
  2. Prepare 12 jumbo cupcake liners and place a gingersnap in the bottom of each. Top the cookie with a spoonful of whipped cream then layer with a second cookie. Repeat until each cupcake liner has four cookies topped with cream. Sprinkle with cinnamon.
  3. Refrigerate overnight or for at least 6 hours. When the cupcakes are ready, they will be easy to slice and have a cake-like texture.
  4. To make the Salted Caramel Sugar, line a baking sheet with parchment paper.
  5. Pour ¾ cup sugar into a heavy bottomed pan and spread evenly. Heat over medium-low heat, watching constantly and carefully.
  6. The sugar will begin to liquefy along the edges first. Watch it carefully as it liquefies, using a high heat spatula to break up any clumps. When it has liquefied completely and resembles a shiny penny in color, remove from heat. Temperature should be about 340 to 350 degrees Fahrenheit.
  7. Pour evenly onto the prepared parchment paper and sprinkle generously with sea salt flakes.
  8. The sugar will have hardened in about 5 minutes, at which point you can crush it up and sprinkle it on top of the cupcakes.
Recipe by Some the Wiser at http://somethewiser.danoah.com/2016/12/gingerbread-icebox-cupcakes.html