Photo: David Holifield
Lemon Gingerbread Mini Cakes
11 ingredients
20 min + 15 min
4 dozen cakes
openrecipes
"Nothing goes with gingerbread like the taste of lemon, and nothing will disappear faster than these cute mini gingerbread cakes with a fluffy lemony topping and a dollop of lemon curd."
Estimated Nutrition (whole recipe, rough)
696
Calories
20g
Protein
18g
Fat
112g
Carbs
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Pillsbury® Baking Spray with Flour
- 1 (14.5 ounce) package Pillsbury® Gingerbread Mix
- 1 cup water
- 1/4 cup butter, slightly melted
- 1 large egg
- 2 teaspoons finely grated fresh gingerroot
- 1 3/4 cups powdered sugar
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1 cup thawed frozen whipped topping
- 1 (10 ounce) jar Dickinson's® Lemon Curd, divided
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes