Tuesday, November 15, 2011

Gingerbread Cupcakes with Lemon Cream Cheese Frosting


1 1/4 Cup flour, all-purpose
1 1/2 Teaspoon ginger, ground
1 Teaspoon cinnamon, ground
1/4 Teaspoon cloves, ground
1/2 Teaspoon allspice, ground
1/4 Teaspoon salt, table
1/4 Cup butter, unsalted
1/2 Cup sugar, white
1/2 Cup molasses unsulfured
1 Large egg, whole lightly beaten
1 Teaspoon baking soda
1/2 Cup water boiling
1 Tablespoon ginger, crystallized thinly sliced

Into a bowl sift together the flour, the ground ginger, the cinnamon, the cloves, the allspice, and the salt.

In another bowl cream the butter, add the sugar, and beat the mixture until it is fluffy. Beat in the molasses and the egg, beating until the mixture is smooth.

In a measuring cup combine the baking soda with boiling water and stir the mixture to dissolve the baking soda. Stir the mixture into the molasses mixture (the mixture will appear curdled) and stir the molasses mixture into the flour mixture, stirring to combine the ingredients well.

Line twelve 1/2-cup muffin tins with paper liners and spoon the batter into the liners, filling them halfway.

Bake the cupcakes in the middle of a preheated 350. oven for 20 minutes, or until a tester comes out clean. (The cupcakes will be flat or slightly indented on top.) Transfer the cupcakes to a rack and let them cool.

Lemon Cream Cheese Frosting:
8 Ounce(wt)s softened cheese, cream regular
2 Tablespoons butter, unsalted
1 1/2 Cups sugar, powdered
1 Teaspoon extract, lemon
1/2 Teaspoon oil, lemon, optional
1 Teaspoon zest, lemon
2 Teaspoons juice, lemon

In a bowl cream together the cream cheese, and the remaining 2 tablespoons butter, add the confectioners' sugar and the vanilla, and beat the mixture until it is fluffy and smooth. Beat in the zest and the lemon juice and chill the frosting for 30 minutes.

Spread the frosting on the cupcakes and top each cupcake with some of the crystallized ginger.