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Gingerbread Cupcakes with Orange Icing Recipe


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     Gingerbread Cupcakes with Orange Icing

Category   Desserts - Breads
Sub Category   None
Servings   12 cupcakes
Preptime   25 min.

1/4 cup dark rum or water
1/2 cup golden raisins
1/4 pound unsalted butter
1 cup unsulfured molasses
1 cup (8 oz) sour cream
1 1/2 tsp. grated orange zest
2 1/3 cups all purpose flour
3/4 tsp. baking soda
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 tsp. kosher salt
1/3 cup minced dried cyrstallized ginger (not in syrup)

For the frosting- - 8 oz. cream cheese, room T - 1/4 pound unsalted butter, room T - 1/2 tsp. orange zest - 1/2 tsp. pure vanilla extract - 1/2 pound confectioners' sugar, sieved For decoration- - 6 pieces dried crystallized ginger, sliced in half
Preheat oven to 350 degrees. Line muffin pan with paper liners. Place rum and raisins in small pan, cover, and heat until the rum boils. Turn off heat and set aside. Place butter and molasses in another small pan and bring to a boil over medium heat. Pour mixture into bowl of electric mixer. Cool for 5 min, then mix in sour cream and orange zest. Sift flour, baking soda, ginger, cinnamon, cloves, and salt together into a small bowl. Mix with your hand until combined. With mixer on low speed, slowly add four mixture to molasses mixture and mix only until smooth. Drain raisins and add them and crystallized ginger to mixture with spatula. Divide batter among muffin pan. Bake on middle rack of the oven for 25 to 30 min.

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