Gingerbread Cupcakes With Lemon Cream Cheese Frosting

Recipe Ingredients

1 1/4 cups	78g / 2.8oz	Flour
1 1/2 teaspoons	7.5ml	Ground ginger
1 teaspoon	5ml	Cinnamon
1/4 teaspoon	1.3ml	Ground cloves
1/2 teaspoon	2.5ml	Allspice
1/4 teaspoon	1.3ml	Salt
1/2		Unsalted butter plus
2 tablespoons	30ml	Unsalted butter
1/2 cup	99g / 3.5oz	Granulated sugar
1/2 cup	118ml	Molasses
1 cup	198g / 7oz	Egg - beaten lightly (large)
1 teaspoon	5ml	Baking soda
8 oz	227g	Cream cheese - softened
1 1/2 cups	297g / 10oz	Confectioners' sugar
1/2 teaspoon	2.5ml	Vanilla
1 teaspoon	5ml	Grated lemon zest
2 teaspoons	10ml	Fresh lemon juice
1 tablespoon	15ml	Sliced crystallized ginger

Recipe Instructions

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

In another bowl cream 1/2 stick of the butter, add the granulated 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 1/2 cup 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 350F 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.

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.

Frost the cupcakes and top each with some ginger.

Makes 12.

Source:
B.H.and G New Dieter's Cookbook

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