| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes, Cheese/eggs, Cupcakes, Frostings, Shara |
12 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Flour |
| 1 1/2 |
t |
Ground ginger |
| 1 |
t |
Cinnamon |
| 1/4 |
t |
Ground cloves |
| 1/2 |
t |
Allspice |
| 1/4 |
t |
Salt |
| 1/2 |
|
Stick unsalted butter PLUS |
| 2 |
T |
Unsalted butter |
| 1/2 |
c |
Granulated sugar |
| 1/2 |
c |
Molasses |
| 1 |
|
Egg, beaten lightly |
| 1 |
t |
Baking soda |
| 8 |
oz |
Cream cheese, softened |
| 1 1/2 |
c |
Confectioners' sugar |
| 1/2 |
t |
Vanilla |
| 1 |
t |
Grated lemon zest |
| 2 |
t |
Fresh lemon juice |
| 1 |
T |
Sliced crystalized ginger |
INSTRUCTIONS
Into a bowl sift together the flour, the ground ginger, the cimmamon,
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.
Frost the cupcakes and top each with some ginger. Makes 12. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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