Gingerbread Cupcakes

Ingredients:

• 1/2 cup (110g) Vegetable Oil
• 1/2 cup (100g) White Fine Sugar
• 1 cup (335g) Fancy Molasses
• 2 Large Eggs, room temperature
• 2 cups (330g) All-Purpose Flour
• 2 tsp Baking Soda
• 1/2 tsp Salt
• 1 tbsp Ground Ginger
• 1 tsp Ground Cinnamon
• 1/2 tsp Ground Nutmeg
• 1/4 tsp Ground Cloves
• 1 cup (240g) Boiling Water

Icing:

• 1/2 cup (115g) Unsalted Butter, room temperature
• 1/2 cup (115g) Plain Cream Cheese, room temperature
• 3 cups (405g) Icing Sugar
• Juice and Rind of 1/2 Lemon
• 1 tsp Ground Cinnamon
• 1 tsp Ground Ginger

Decorations:

• 1/4 cup (50g) Coarse Sugar
• 18 Mini Ginger Snap Cookies

Directions:

1. Preheat oven to 350°F. Line a muffin tin with cupcake liners. Set aside.
2. Place oil, sugar, molasses and eggs in a mixing bowl. Mix on high speed for 1 minute.
3. Place flour, baking soda, salt and spices in a separate bowl. Whisk together.
4. Turn mixer to low speed. Slowly add in the dry flour ingredients. Mix until incorporated.
5. Turn mixer off and scrape down sides. Mix on high for 2 minutes.
6. Add the cup of boiling water to the mixing bowl and mix on medium speed for 1 minute. The batter will be runny.
7. Scoop the batter using a large sized cookie scoop into the prepared muffin tins.
8. Bake for 20 minutes or until a toothpick inserted into the cupcakes comes out clean.
9. Allow cupcakes to cool completely before icing.
10. Mix butter and cream cheese together on medium speed for 3-5 minutes.
11. Sift the icing sugar and add to the butter and cream cheese. in mixer bowl. Mix on medium speed until fully incorporated. Scrape down sides of bowl.
12. Add Juice and rind of lemon, cinnamon and ginger.
13. Mix on medium speed until combined. Mix on high speed for 1 more minute.
14. Place icing in a large piping bag fitted with a tip.
15. Decorate cupcakes with icing, coarse sugar and one ginger cookie in center of each cupcake.

Note: Plain cupcakes can be frozen for up to 3 months in an airtight container. Once iced, cupcake will last 3-5 days in the refrigerator.

Prep Time: 30 Minutes
Bake Time: 20 Minutes
Total Time: 50 Minutes
Yield: 18 Cupcakes