Gingerbread Tea Cakes

Gingerbread Tea Cakes are awesome! They begin with a Gingerbread mix, but I added cheesecake pudding mix, vanilla chips and walnuts. The cakes are baked in miniature Bundt cake tins and then iced with Cinnamon Toast Crunch icing. Then they’re topped with a candied cherry. Yes, they are so, so good.

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This recipe was almost an epic fail! I finally realized that the canned icing had to be softened in the microwave a few seconds before using. Don’t by any means stir in half-and-half and thin the icing that way and expect it to work! The icing will never harden up so the cakes can’t be wrapped! We ended up taking a lot of these cakes to our neighbors who all loved them, but lesson learned. If you want to drizzle canned icing over top of cakes, soften the icing by microwaving about 15 to 20 seconds and it will be perfect!

I made Tea Cakes this year for our Christmas Baking Extravaganza! We loved baking the cakes in the miniature Bundt pans. I purchased the pans at Jo-Ann’s Fabric & Crafts. Each rack has 20 slots for Bundt cakes. Even still, we were washing and drying pans very frequently. Each one has to be well-greased and floured before using too!

If you enjoy Gingerbread, these luscious Tea Cakes are perfect for holiday baking. I assure you everyone will want one…maybe two! Our neighbors simply devoured them! 🙂

Gingerbread Tea Cakes are awesome!

Cinnamon Toast Crunch Icing is spectacular on these miniature Tea Cakes.

I love Gingerbread and these little cakes are so scrumptious.

Gingerbread Tea Cakes are marvelous for holiday baking this time of year.

Here’s what I did.

I used these ingredients for the Tea Cakes.

Place Gingerbread mix and cheesecake pudding mix in a large mixing bowl. Add sour cream, eggs and half-and-half.

Add canola oil.

Whisk ingredients until smooth.

Add vanilla chips and chopped walnuts.

Stir to combine.

Grease and flour miniature Bundt pans.

Fill muffin tins about two-thirds full.

Bake at 350 degrees for about 20 minutes or until toothpick inserted in center comes out clean. I was baking two miniature Bundt pan racks at a time. I rotated the pans on the shelf racks in the oven after 10 minutes to ensure even heating.

Allow Tea Cakes to cool completely in pans before removing to wire racks.

I used these ingredients. I DID NOT USE the half and half or the sprinkles.

Microwave icing in can in microwave about 15-20 seconds….just enough to soften the icing. Pour into a zip lock bag (without the bottom). Snip off a corner and pipe icing over top of individual Tea Cakes.

Ice the Tea Cakes.

Add a cherry and allow the icing to harden up somewhat. This will take about 30-60 minutes. Wrap individual Tea Cakes in plastic wrap or remove to plastic containers with lids.

The Cinnamon Toast Crunch Icing is fantastic on these Gingerbread Tea Cakes.

You’ll be swooning over every bite!

Our neighbors raved and raved over these delicious Tea Cakes.

If you enjoy Gingerbread, you’ll LOVE this dessert!

Here’s the recipe.

GINGERBREAD TEA CAKES

(My own concoction)

These tiny cakes make a wonderful holiday dessert around Christmas and New Year’s.

The icing just oozes deliciousness!

You’ll be drooling over Gingerbread Tea Cakes, especially if Gingerbread is one of those desserts you enjoy.

Every bite is delectable.

You may also enjoy these delicious recipes!

Gingerbread White Chocolate Cookies

Soft Molasses Sandwich Cookies

Ginger Crinkles