Gingerbread Cupcakes with Lemon Cream Cheese Frosting

Gingerbread Cupcakes With lemon cream cheese Frosting


 * 1 1/4 c flour
 * 1 1/2 ts ground ginger
 * 1 ts cinnamon
 * 1/4 ts Ground Cloves
 * 1/2 ts allspice
 * 1/4 ts salt
 * 1/2 Stick unsalted butter Plus
 * 2 tb unsalted butter
 * 1/2 c granulated sugar
 * 1/2 c molasses
 * 1 lg egg, Beaten Lightly
 * 1 ts baking soda
 * 8 oz cream cheese, Softened
 * 1 1/2 c Confectioners' sugar
 * 1/2 ts vanilla
 * 1 t Grated lemon Zest
 * 2 ts fresh lemon juice
 * 1 tb Sliced crystallized ginger

Into a Bowl Sift Together The flour, The Ground

ginger, The Cimbalom,

The Cloves, The allspice, And The salt. in AnotherBowl Cream 1/2

Stick of The butter, Add The granulated sugar, AndBeat The Mixture

Until it is Fluffy. Beat in The molasses And TheEgg, Beating Until

The Mixture is Smooth. in a Measuring Cup Combine The Baking SodaWith 1/2 Cup Boiling water And Stir The Mixture To

Dissolve The baking soda. Stir The Mixture Into The molasses Mixture (the MixtureWill Appear Curdled) And Stir The molasses Mixture Into The FlourMixture, Stirring to Combine The Ingredients Well.

Line Twelve 1/2-Cup Muffin Tins With Paper Liners And Spoon The Batter Into TheLiners, Filling Them Halfway. Bake The Cupcakes InThe Middle of a Preheated 350~ f Oven For 20 Minutes, or Until aTester Comes Out Clean. (the Cupcakes Will be Flat or SlightlyIndented 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, AndBeat The Mixture Until it is Fluffy And Smooth.

Beat in The Zest And The lemon juice And Chill The Frosting For 30Minutes. Frost The

Cupcakes And Top Each With Some ginger. Makes 12.

Enjoy.

contributed by :
* World Recipes Y-Group