INGREDIENTS

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.

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