Ginger Caramel Cupcakes

What keeps us from being thoughtful listeners?... The simple answer is that listening is expensive. It requires changing the pace at which we live our lives. It takes time... The more profound answer to the question has to do with our humanity. We are members of a fallen race. We are proud, and proud people don’t listen well. We are fearful people, and fear keeps us from entrusting ourselves to others. We think more highly of ourselves than we ought. We are frequently hardened by the deceitfulness of sin. We are compulsively self-serving and often too full of ourselves to humbly listen to others.

Tedd Tripp

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Cakes	16	Servings

INGREDIENTS

1/3	c	Plus
2	T	Water
3/4	c	Sugar
1	c	Flour
3/4	t	Baking powder
1/4	c	Baking soda
1/2	t	Ground cinnamon
1/4	t	Salt
6	T	Unsalted butter, room
		temperature
1/3	c	Sugar
1		Egg
1/3	c	Sour cream
		Frosting
6	T	Unsalted butter, room
		temperature
2 1/2	c	Confectioners' sugar, sifted
		up to 3
1/4	c	Reserved caramel mixture

INSTRUCTIONS

Heat oven to 350. Line sixteen 2 1/2" muffin cups with foil liners.
Coat lightly with cooking spray.  For caramel: Place 1/3 cup water near
the stove. Heat sugar and 2  tablespoons water in a small saucepan over
medium high heat until  sugar starts to dissolve, 3 to 4 minutes. Swirl
pan constantly as  mixture starts to turn golden in color. When mixture
begins to smoke,  turns amber colored and sugar is dissolved, 1 to 2
minutes, remove  from heat. Watch very carefully during the last stage
because sugar  mixture will turn very quickly.  Very carefully add 1/3
cup water in 3 additions to saucepan, holding  pan at arm's length, to
avoid spattering; mixture is very hot. Stir  until caramel is
dissolved, return to heat if needed. Pour into 1 cup  glass measuring
cup. Add water to equal 3/4 cup if needed. Let stand  until cooled to
room temperature. Use 1/2 cup for batter and 1/4 cup  for frosting.
For batter: stir together flour, baking powder, baking soda, ginger,
cinnamon and salt in a small bowl. Beat butter and sugar in another
bowl until light and fluffy. Beat in egg and sour cream until blended.
Alternately fold in flour mixture and 1/2 cup cooled caramel mixture
in 3 additions, beginning and ending with flour. Spoon into muffin
cups.  Bake in 350 oven for 25 minutes or until a wooden pick comes out
clean. Cool in pan on a rack for 5 minutes. Remove cupcakes from  pans;
cool completely on wire rack.  For frosting: beat butter in medium size
bowl until smooth. Gradually  beat in confectioners' sugar and
remaining 1/4 cup caramel mixture;  beat 1 minutes or until creamy.
Frost cupcakes. Posted to FOODWINE  Digest 31 Jan 97 by Laura Hunter
<LHunter722@AOL.COM> on Feb 1, 1997.

A Message from our Provider:

“No Brainer: Turn or Burn, Fly or Fry, Live or Die”

Here is what God the Father laid down as the conditions of the covenant of redemption: The Son must assume a true human nature, however, without sin (Heb. 4:15; 10:5). Emmanuel must become their Substitute, remove their sins from them, and take their sins onto His account as if He Himself had committed them (Gal. 3:13). On their behalf, He must bear all the punishment which their sins had merited, and He must suffer, die, and rise again (Jn. 10:18). On their behalf, He must fulfill all righteousness in order to make them righteous (Rom. 5:19). He must make the elect to be partakers of this merited salvation by declaring the Gospel to them, regenerating them, granting them faith, preserving them, resurrecting them from the dead, and ushering them into heaven (Jn. 6:39).

Don Kistler