Little Gingerbread Loaves - cooking recipe

Ingredients

14 tbsp (1 3/4 sticks) butter, softened
1 1/3 cups raw sugar
3/4 cup molasses, warmed
2 None eggs
3 2/3 cups flour
1/2 tbsp ground ginger
1 tbsp mixed spice, such as pumpkin pie spice
1 tsp baking soda
3/4 cup milk
None None FOR THE VANILLA ICING
4 cups powdered sugar
1 tbsp butter, softened
1/2 tsp vanilla extract
1/3 cup milk

Preparation

Preheat the oven to 350\u00b0F. Grease two 8-loaf mini loaf pans or line 22 muffin cups with paper liners.
Beat butter and sugar in large bowl with an electric mixer until creamy. Add molasses; beat 3 mins. Add eggs one at a time, beating after each addition. Stir in sifted dry ingredients, then milk. Divide mixture among prepared pans.
Bake for 20 mins, or until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
For the vanilla icing, sift powdered sugar into heatproof bowl. Stir in butter, vanilla and milk to form a smooth paste. Place bowl over simmering water and stir until the icing is a spreadable consistency.
Spread icing over cooled loaves. Let stand until set.