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Title: Gingerbread Cupcakes With Lemon Cream-Cheese Frosting
Yield: 1

Ingredients

  1 1/4 c  all-purpose 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 plus 2 tablespoons
           -unsalted b; utter, (1/4 cup
    1/2 c  granulated sugar
    1/2 c  unsulfured 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 ts freshly grated lemon zest
      2 ts fresh lemon juice
      1 tb thinly sliced crystallized
           -ginger

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 350°F. 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. Spread the frosting on the cupcakes
and top each cupcake with some of the crystallized ginger.

Makes 12 cupcakes.

Gourmet January 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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